• 1/2 Red onion, finely sliced
  • 1 tbsp Caster sugar
  • 500g piece Beef fillet
  • 1 butterhead lettuce
  • 150ml Creme fraiche
  • 2-3 tbsp Fresh horseradish, grated
  • 3 tbsp White wine vinegar
  • 2 tbsp Honey
  • 2 tbsp Chives


  • STEP 1
    Whisk the creme fraiche, horseradish, honey and chives and add enough water to make a drizzleable dressing. Season well and chill while you make the beef. Put the onions in a bowl and add a little splash of vinegar and water. Toss and leave to sit.
  • STEP 2
    Heat the oven to fan 180C. Oil the beef all over and season really well. Heat a non-stick frying pan to very hot and add the beef. Sear all over, turning until a good colour on all sides.
  • STEP 3
    Transfer to a small roasting tin and roast for 10 minutes or until medium rare. Remove and cover with foil and leave to cool to room temperature.
  • STEP 4
    To assemble, tear the lettuce and wash and dry the leaves. Put on a platter. Slice the beef thinly as possible and drape all over the lettuce. Scatter the onions and then drizzle with the dressing. Finish with more chives.

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