Ingredients

450 g/1 lb fillet of beef (well hung)

1 tbsp olive oil

2 tbsp mayonnaise

1 tbsp creamed horseradish

Squeeze lemon juice

50 g/2 oz mixed salad leaves with herbs

1-2 tbsp balsamic dressing

4 oven-dried country tomatoes


For the Crispy Onions
Sunflower oil, for deep-frying

50 g/2 oz plain flour

1 large onion, thinly sliced

Salt and freshly ground black pepper


Seared fillet of beef with crispy onions and horseradish dressing

Heat an ovenproof griddle pan until very hot. Season the beef fillet. Add olive oil to the pan, then add beef, brown well for ten minutes on all sides until a nice thick crust is achieved. Remove and leave to stand in a warm place until the beef has relaxed, for at least ten minutes.

To make the horseradish cream, place mayonnaise in a bowl with creamed horseradish and lemon juice. Season to taste, mix until well combined. Cover with cling film and chill until needed.

To make the crispy onion rings, heat 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.

Deep-fry for 4-5 minutes or until golden brown. Spread out on kitchen paper, allow to cool and crisp up by lifting them occasionally to separate.

To serve, cut beef into slices, place the mixed salad leaves with herbs in a bowl, add enough of the dressing to lightly coat the leaves. Arrange the beef on serving plates with a dollop of the horseradish cream, dressed salad, a small pile of the crispy onion rings and an oven-dried country tomato.