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Ingredients

  • 1/2 red onion, finely sliced
  • 1 tbsp caster sugar
  • 500g piece beef fillet
  • oil, for searing
  • 1 butterhead lettuce
  • 6 pickled walnuts, thinly sliced

HORSERADISH DRESSING

  • 150ml crème fraîche
  • fresh horseradish, grated to make 2-3 tbsp
  • 2 tbsp white wine vinegar, plus a splash
  • 2 tsp honey
  • chives, chopped to make 2 tbsp plus extra to serve

Method

  • STEP 1

    Whisk the dressing ingredients and add enough water to make a drizzleable dressing. Season well and chill while you make the beef. Put the onions and sugar in a bowl and add a little splash of vinegar and water. Toss and leave to sit.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Oil the beef all over and season really well. Heat a non-stick frying pan to very hot and add the beef. Sear all over, turning until you get a good colour on all sides.

  • STEP 3

    Transfer to a small roasting tin and roast for 10-20 minutes, or until the internal temperature is 60C for medium rare. Check the temperature from 10 minutes onward. Cover with foil and leave to cool to room temperature.

  • STEP 4

    To assemble, tear the lettuce and wash and dry the leaves. Put on a platter. Slice the beef as thinly as possible and drape all over the lettuce. Scatter the onions and walnuts then drizzle with the dressing. Finish with more chives.

Cook’s note: Horseradish root is a member of the mustard family – it loses a lot of its heat when cooked so add it right at the end of cooking

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