Wash and cut greens into small cubes. Bring wine, soup and spice to the boil, add greens and simmer for about 10 minutes.
Spice beef with salt and pepper and roast over high heat all around. Add beef to the stock, turn off oven, and let all sit for about 40 minutes.
Cook potatoes.
Sauce: Reduce 200 ml from the stock to one quarter, take it from oven, fold in butter and season to taste with vinegar, honey, salt and pepper.
Puree: Peel and dice celery, cook in salted water until soft boiled and strain off.
Bring creme fraiche and cream to the boil, add celery cubes and mash with a immersion blender. Season to taste with salt and lemon juice.
Chopp chives. Peel potatoes and fry them into a pan. Caramelise with 1 tbsp. honey and spice with salt and pepper. Cut beef into slices and arrange with sauce, potoatoes and celery puree. Sprinkle with chives and horseradish.