Warm beef salad with horseradish mayonnaise and fried onions

Darina Allen creates a flavoursome starter with tender Irish beef fillet served with a fiery horseradish and crunchy onions
By Darina Allen
Warm beef salad with horseradish mayonnaise and fried onions
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the beef salad

  • 4 thin slices Irish beef fillet
  • 1 tbsp olive oil
  • 1 bag mixed crisp salad leaves

For the tarragon dressing

  • 4 tbsp olive oil
  • 4 tbsp sunflower oil
  • 2 tbsp white wine vinegar
  • pinch mustard powder
  • pinch sugar
  • 1 tbsp tarragon

For the horseradish mayonnaise

  • 2 eggs, , yolks only
  • 2 tbsp Dijon mustard
  • 1 tbsp sugar
  • 2 tbsp white wine vinegar
  • 140 ml light olive oil, or sunflower oil
  • 1 tbsp freshly grated horseradish
  • 1 tbsp chopped parsley
  • 1 tsp tarragon

For the fried onions

  • 1 large onion, , sliced into 5mm rings
  • milk, to cover
  • seasoned plain flour
  • oil or beef dripping, , for deep frying


1. For the beef salad: season the beef slices with salt and pepper. Heat the oil in a small griddle pan, add the beef slices of beef and fry for 1-2 minutes on each side, until cooked to your liking.

2. For the tarragon dressing: mix all of the dressing ingredients together in a bowl until well combined, then set aside.

3. For the horseradish mayonnaise: place the egg yolks into a bowl and add the mustard, sugar, wine and vinegar and whisk together until well combined. Slowly pour in the oil, whisking continuously, until the mixture is smooth and creamy.

4. Stir in the grated horseradish, chopped parsley and taragon. Season to taste with salt and pepper.

5. For the fried onions: place the rings in a bowl and cover with milk. Leave to soak for 10-15 minutes, then remove the rings from the milk and toss in flour lightly seasoned with salt and pepper.

6. Heat a pan of oil or a deep fat fryer to 180C/350F. Deep fry the onion rings until golden brown, then remove with a slotted spoon and leave to drain on kitchen paper.

7. In a bowl, toss the salad leaves together with the tarragon dressing. Divide the leaves between four warm plates.

8. To serve, place the cooked slices of beef on top of the salad, and pile the onion rings on the side. Spoon a little of the horseradish mayonnaise on top of each slice of beef and serve.

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