- seared fillet of beef:
- 2 fillet steaks
- 1 tblsp sunflower oil
- horseradish dressing:
- 2 tblsp mayonnaise
- 1 tblsp creamed horseradish
- juice of ½ lemon
- 110 g mixed salad leaves with herbs
- 1-2 tbsp balsamic dressing
- 75 g oven-dried tomatoes
- crispy onions:
- sunflower oil, for deep-frying
- 50 g plain flour
- 1 large onion (thinly sliced)
- salt and freshly ground black pepper
- Begin by making the horseradish cream, place the mayonnaise in a small bowl with the creamed horseradish and lemon juice. Season to taste and mix until well combined. Cover with cling film and chill until needed.
- Heat a large pan with a little oil.
- Season the beef lightly with cracked black pepper.
- Seal the beef on both sides on the hot pan for approximately 2-3 minutes until it is well browned.
- Remove from the pan and allow to rest for a few minutes.
- If the beef is a little thicker you can place it in the oven for 4-5 minutes.
- To make the crispy onion rings, heat the oil in a deep-fat fryer to 180C/350F, until a small piece of white bread turns golden brown in about 30 seconds; or use a deep-sided pan and ensure that it is only half way full.
- Place the flour on a plate and season generously, then use to lightly dust the onion slices, shaking off any excess. Deep-fry for 4-5 minutes or until golden brown. Spread out on to kitchen paper and allow to cool and crisp up.
- To serve, when the beef has rested, transfer it to a carving board. Use a very sharp carving knife to cut it into slices. Place the mixed salad leaves with herbs in a bowl and add enough of the dressing to lightly coat the leaves.
- Arrange the beef on serving plates with a dollop of the horseradish cream, the dressed salad, a small pile of the crispy onion rings and some oven dried tomatoes.
Kevin's tip: For easy entertaining purposes, if you wished you could just cut the raw beef into thin medallions and cook quickly on both sides and serve with the salad, rather than carving after it being cooked.