A whole lot of flavour with a combination of blue cheese with balsamic vinegar, against the tender beef and crunchy salad leaves


  • 2 red onions, peeled and cut through the root into 6 wedges
  • 2 tblsp olive oil, plus extra for drizzling
  • 1 tsp thyme leaves
  • salt and freshly ground
  • black pepper
  • 2 tsp balsamic vinegar
  • 4 handfuls of mixed salad leaves
  • 300 g (11oz) beef fillet, cut into 12 thin slices
  • 50 g (2oz) blue cheese, roughly crumbled
  • 3 tblsp olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp dijon mustard


  • Preheat the oven to 220°C (425°F/Gas 7).
  • Place the onion wedges in a roasting tin, then drizzle with the 2 tablespoons of olive oil and sprinkle over the thyme. Season with salt and pepper and roast in the oven for 15–20 minutes or until tender and caramelised at the edges. Remove from the oven and sprinkle over the balsamic vinegar.
  • While the onions are cooking, make the dressing by mixing all the ingredients together and seasoning with salt and pepper.
  • Just before the onions have finished cooking, place a griddle pan or frying pan on a high heat and while the pan heats up, toss the salad leaves in the dressing and divide between plates.
  • Drizzle the beef with a little olive oil and season with salt and pepper, then when the pan is very hot, add the meat and cook for about 30 seconds on each side (or longer if you prefer).
  • Once the beef is cooked to your liking, place 3 slices on each plate next to the salad, along with 3 wedges of roasted red onion. Finally, scatter over the blue cheese and serve.

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