Rare roast beef with horseradish dressing and pickled walnut salad
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Serves 4 as a starter
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.
