Warm beef salad with red mustard leaves

Award-winning chef Jesse Dunford makes a simple but delicious meal of steak and salad with a crème fraîche dressing with home-made pickled onions
Warm beef salad with red mustard leaves
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 30 minutes marinading
  • Effort: medium


  • 1 sirloin steak, about 250g
  • 30 g day-old white bread, made into breadcrumbs
  • dash of olive oil
  • 40 g Swaledale cheese, cut into slivers
  • handful red mustard leaves, to serve
  • 1/2 lemon, juice only
  • 1 tsp fresh horseradish, grated, to serve

For the pickled red onions

  • 375 g sugar
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 1 sprig thyme
  • 1 bay leaf
  • 1 red onion, finely sliced
  • 500 ml red wine vinegar

For the dressing

  • 2 tbsp crème fraîche
  • pinch of sea salt
  • pinch offreshly ground black pepper


1. For the pickled onions: bring a saucepan with the sugar, vinegar and spices to the boil. Remove from the heat, add the sliced onions and leave to infuse for at least 30 minutes (or overnight if you can).

2. Preheat the oven to 200C/gas mark 6.

3. Heat a pan until hot and add the steak. Brown the steak on both sides until cooked to your liking. Set aside to rest.

4. Toast the breadcrumbs with olive oil, salt and pepper in the oven, tossing frequently, until golden brown (6-10 minutes).

5. For the dressing: mix the crème fraîche with the salt, pepper and a little water to achieve a pouring consistency.

6. Top the mustard leaves with sliced steak, slivers of cheese and red onions, dressing, crumbs then finally grate over the horseradish.

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