Premium 2 - Entrecote

Discard the radish leaves and then thinly slice the radishes. Chop the onion into half rings. Melt a knob of butter in a saucepan over medium-low heat and fry half of the onion for 5 - 6 minutes until translucent but not browned. 

Pull the tarragon leaves off the stems. Transfer the fried onions to a tall container along with the fresh herbs, capers, walnuts, Worcestershire sauce, half of the mustard and two-thirds of the white wine vinegar. Use an immersion blender to process the mixture into a smooth sauce. Save the saucepan for later.

Melt a knob of butter in a frying pan over high heat. When the butter is nice and hot, add the rest of the onion to the pan and sear the beef tenderloin for 2 - 3 minutes per side. Transfer the beef tenderloin and onion to an oven dish and roast for 6 - 8 minutes. Then, allow it to rest under aluminium foil for at least 3 minutes (see Tip).

Tip: If you prefer medium or rare, adjust the oven time to 2 - 3 for rare and 4 - 6 for medium.

Add the extra virgin olive oil, honey, the rest of the mustard, and white wine vinegar to a salad bowl and whisk into a smooth dressing. Roughly chop the butter lettuce and add it to the bowl along with the radishes. Toss to combine and season with salt and pepper. Add the hollandaise and herb sauce to the saucepan over medium-low heat and warm up while stirring continuously. Season with salt and pepper to taste.