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Seared Beef Salad With Crispy Onions And Horseradish Mayonn
Ingredients
- Selection of salad leaves
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 Tbsp. White wine vinegar
- 1/4 tsp Grainy mustard
- 1 tsp Fresh herbs, (thyme, parsley and tarragon would be good), minced
- Salt and freshly grnd pepper
- 1 lrg Onion
- Lowfat milk
- Seasoned flour
- Good quality oil or possibly beef dripping for deep frying
- 16 x 5mm thick slices beef fillet use 1 slice per person from the mid fillet or possibly 3 slices from the tapered end
- Salt and freshly grnd black pepper
- Extra virgin olive oil
- Horseradish mayonnaise
- Few fresh rocket leaves
- Freshly cracked black pepper
Directions
- 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 lowfat milk till 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 till golden brown, drain on kitchen paper and keep warm.
- Heat a grill pan on high heat. Season the beef on both sides with salt and pepper and a drizzle of extra virgin olive oil. Sear the beef on the warm grill pan, first in one direction and then the other to give a criss-cross effect.
- Toss the salad leaves in just sufficient dressing to make the leaves glisten.
- Just before serving divide the salad between each of the hot 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 warm crispy onions on top of the salad. Serve immediately with a rocket leaf or possibly two on each plate and a little sprinkling of freshly cracked pepper.
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