Seared beef salad with crispy onions and horseradish mayonn

6 servings

Ingredients

Quantity Ingredient
Selection of salad leaves
4 tablespoons Extra virgin olive oil
1 tablespoon White wine vinegar
¼ teaspoon Grainy mustard
1 teaspoon Fresh herbs; (thyme, parsley and
; tarragon would be
; good), chopped
Salt and freshly ground pepper
1 large Onion
Milk
Seasoned flour
Good quality oil or beef dripping for
; deep frying
16 5mm thick slices beef fillet use 1
; slice per person from the mid fillet
; or 3 slices from the tapered end
Salt and freshly ground black pepper
Olive oil
Horseradish mayonnaise
Few fresh rocket leaves
Freshly cracked black pepper

Directions

DRESSING

CRISPY ONIONS

GARNISH

Wash and dry the salad leaves. Make the dressing by whisking all the ingredients together in a bowl. Season well. Prepare and cook the crispy onions. Slice the onion horizontally into 5mm rings. Separate the rings and cover with the milk until needed. Just before serving, heat the oil to 180C/350F. Toss the rings a few at a time lightly in well seasoned flour.

Deep fry until golden, drain on kitchen paper and keep hot.

Heat a grill pan on high heat. Season the beef on both sides with salt and pepper and a drizzle of olive oil. Sear the beef on the hot grill pan, first in one direction and then the other to give a criss-cross effect.

Toss the salad leaves in just enough dressing to make the leaves glisten.

Just before serving divide the salad between each of the warm plates, piling the leaves up in the centre. Arrange the seared beef around the leaves. Dribble a little horseradish mayonnaise over each slice of beef.

Put a clump of hot crispy onions on top of the salad. Serve immediately with a rocket leaf or two on each plate and a little sprinkling of freshly cracked pepper.

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Carlton Food Network

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