Rare roast beef with horseradish dressing and pickled walnuts

Rare roast beef with horseradish dressing and pickled walnut salad

  • serves 4 as a starter
  • Easy

Want to enjoy the satisfying flavours of a Sunday roast but none of the stodge? This tender roast beef with peppery horseradish dressing is a great alternative.



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


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


  • 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

Nutritional Information

  • Kcals 400
  • Fat 23.8g
  • Saturates 13.8g
  • Carbs 17.1g
  • Sugars 10.5g
  • Fibre 1.4g
  • Protein 28.6g
  • Salt 0.2g