Preheat the oven to 80°C.
Trim and prepare the beef fillet (always ask your butcher to do this).
Lay out some ovenproof cling film on a clean, dry work surface.
Place the beef along the long edge of the cling film and roll it up tightly, holding both ends so it forms a large Christmas cracker shape.
Place in a roasting tin. Cook in the oven for 1 ½ hours.
Remove the beef from the oven and remove and discard the cling film. 
 To finish off the beef fillet, heat a frying pan until hot, add 2 tbsp of olive oil
Place the beef in the pan and fry it briefly, turning it occasionally, until browned on all sides – no more than 5-6 minutes.
Add the whole garlic cloves and rosemary sprigs. Then add the remaining oil and the butter.
When foaming, spoon it enthusiastically over the beef, for 5-10 minutes to baste in all the delicious flavours.
Turn the heat off and allow the beef to rest for 10 minutes in the frying pan (the timings allow for medium rare).
Season with Cornish Sea salt and freshly ground black pepper.

For the horseradish cream, in a small bowl mix 2-3 tbsp of horseradish sauce into the Rodda’s Clotted Cream

For the pumpkin and red onion:

Peel and slice the onions into quarters then let them soften in the vegetable oil over a low heat.
Finely chop the rosemary needles, crush the juniper berries and add to the softened onions.
Never rush an onion, give them time to soften and sweeten. Meanwhile, peel, seed and slice the pumpkins into rustic small pieces.
Simmer for 5 minutes then sprinkle over the flour.
Stir and cook out the flour.
Pour in the stock and wine and bring to the boil, turn the heat down and simmer for 20 minutes until all is tender.
Season with Cornish sea salt and freshly ground pepper.

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