• 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


  • 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


  • 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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating