Rare fillet steak and onions, horseradish mayonnaise

Rob Kennedy

Rob Kennedy

27th August 2015
Rob Kennedy

Rare fillet steak and onions, horseradish mayonnaise

Rare fillet steak and onions, horseradish mayonnaise - A real British tradition from Sunday roast to the perfect pre dinner treat


  • The Shopping list for 10:
  • 150grm Beef fillet steak and a pinch of seasoning
  • Drizzle of olive oil and knob of butter
  • 2 chopped garlic cloves
  • 1 tsp Horseradish sauce
  • 1 shallot
  • 2 tsp Mayonnaise
  • Good sprig of Thyme and Tarragon leaves
  • 1 Brioche finger roll


In the Kitchen:

Season the fillet steak and pan sear with thyme and garlic over a high heat in oil and butter

Cook for a total of one minute until roasted and brown in colour.

The centre needs to remain pink and rare.

Rest for 5 minutes, then place into the fridge for 30minutes.

Cut your brioche into thin slices and place onto a foiled tray, bake at 165degrees for 3minutes.

Remove and leave to go cool and crunchy.

Finely dice and sauté shallot, leave to cool

Mix together the mayonnaise and horseradish sauce, spoon onto the brioche toast

Thinly slice the beef and roll into bite size pieces

Place onto the toast and garnish with more horseradish and fresh tarragon leaves.

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