Seared beef fillet with celeriac, apple and walnut salad

Serves 6 Starters and mains

Seared Beef Whole Serve



  • 1kg beef fillet
  • Olive oil
  • 150g peeled celeriac
  • 1 large apple, cored and peeled
  • 50g toasted walnuts
  • handful fresh parsley leaves
  • 2tbsp drained baby capers

For the anchovy dressing

  • 1 egg yolk
  • 10 anchovies in oil, drained and chopped
  • 2tsp white wine vinegar
  • 1tsp Dijon mustard
  • 2tbsp single cream
  • 50ml extra virgin olive oil


Preheat the oven to 190C/375F/ Gas 5. Rub the beef with a little oil and season all over with salt and pepper. Heat a heavy, ovenproof frying pan and sear the beef on all sides over a high heat for 5 minutes. Transfer to the oven and roast for 15 minutes. Remove from the oven and set aside to cool.

Meanwhile, make the dressing. Place the egg yolk, anchovies, vinegar, mustard and a little pepper in a food processor then blend until completely smooth. Gradually whisk in the oil, then the cream, keeping the motor running until the sauce has thickened.

Slice the celeriac, then cut it into matchsticks. Cut the apple to the same size pieces. Place the celeriac and apple in a bowl with the walnuts, parsley and capers.

Thinly slice the beef and place it on a large platter. Arrange a little of the salad over the beef and drizzle with the anchovy dressing to serve. Pass the remaining salad around the table.

Recipes and Styling: Louise Pickford. Photography: Ian Wallace.
Seared Beef Whole Serve
Recipes and Styling: Louise Pickford. Photography: Ian Wallace.


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