To make pickled cherries, bring vinegar, peppercorns, allspice, sugar and bay leaves to a simmer in a small pot. Leave to cool for five minutes before pouring over cherries in an airtight jar. Pickle for a day before placing in the fridge where they will keep indefinitely. Serve at room temperature.

For remoulade, thinly slice celeriac, then julienne finely into thin strips. Place in a bowl, sprinkle with a pinch of salt and allow to sit for a few minutes. Mix lemon juice, mayonnaise and parsley, add celeriac and mix thoroughly. Set aside.

For beef, place peppercorns, coriander seeds and salt in a mortar and pound with a pestle until coarsely ground. Rub all over beef fillet, pressing in well. Heat a grill pan or large frying pan until very hot and sear meat for about five minutes until brown and crispy on all sides. Remove from pan and rest for 10 minutes, then slice thinly and arrange on a platter.

Mix horseradish cream with creme fraiche and thin out with a little lemon juice to pouring consistency. Drizzle over platter of beef slices, garnish with watercress and shaved parmesan. Serve with remoulade and pickled cherries.