Seared beef salad

Rachel Allen griddles her beef and serves it with roasted onions, blue cheese and a mustardy dressing
By Rachel Allen
Seared beef salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 red onions, peeled and cut through the root into 6 wedges
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tsp thyme leaves
  • 2 tsp balsamic vinegar
  • 4 handfuls mixed salad leaves
  • 300 g beef fillet, cut into 12 thin slices

For the dressing

  • 3 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp Dijon mustard


1. Preheat the oven to 220C/200C fan/gas 7.

2. Place the onion wedges in a roasting tin, then drizzle with the 2 tablespoons of olive oil and sprinkle over the thyme. Season with salt and pepper and roast in the oven for 1520 minutes or until tender and caramelised at the edges. Remove from the oven and sprinkle over the balsamic vinegar.

3. While the onions are cooking, make the dressing by mixing all the ingredients together and seasoning with salt and pepper.

4. Just before the onions have finished cooking, place a griddle pan or frying pan on a high heat and while the pan heats up, toss the salad leaves in the dressing and divide between plates.

5. Drizzle the beef with a little olive oil and season with salt and pepper, then when the pan is very hot, add the meat and cook for about 30 seconds on each side (or longer if you prefer).

6. Once the beef is cooked to your liking, place 3 slices on each plate next to the salad, along with 3 wedges of roasted red onion. Finally, scatter over the blue cheese and serve.

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