| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
A, Year, At, Ballymaloe |
6 |
servings |
INGREDIENTS
|
|
Selection of salad leaves |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
tb |
White wine vinegar |
| 1/4 |
ts |
Grainy mustard |
| 1 |
ts |
Fresh herbs; (thyme, parsley and |
|
|
; tarragon would be |
|
|
; good), chopped |
|
|
Salt and freshly ground pepper |
| 1 |
lg |
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 |
INSTRUCTIONS
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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