This has been my go-to quick canapé for a few decades now. It is always enjoyed and looks fabulous when presented to your guests.
Ingredients
For the beef with horseradish cream
- 300g beef fillet steak
- Olive oil, for brushing
- Salt and ground black pepper, to taste
- 2 tablespoons mayonnaise
- 1 teaspoon horseradish
- 1 tomato – deseeded and chopped finely
- 1 tablespoon finely diced red onion
- 1 tablespoon finely chopped fresh parsley
For the crostini
- ½ baguette
- Olive oil, for brushing
- Salt and ground black pepper, to taste
Method
For the beef crostini with horseradish cream
- Preheat the oven to 190°C (170°C fan bake). Line a baking tray with baking paper.
- To make the Crostini, cut the baguette into 18 slices about 1cm thick and arrange in a single layer on the prepared tray. Brush with oil and season with salt and pepper.
- Bake for 5 minutes then turn, brush with oil again and bake until golden. Set aside.
- Increase the oven temperature to 210°C (190°C fan bake).
- Brush the beef with oil and season with salt and pepper.
- Heat an ovenproof pan over a high heat. When hot, add the beef and sear on all sides until browned all over.
- Transfer the pan to the oven and roast until the internal temperature of the beef reaches 60°C. Set aside to cool completely, then carve into 18 slices.
- To make the horseradish cream, mix the mayonnaise and horseradish in a small bowl
- To make the tomato salsa, mix the tomato, onion and parsley in another small bowl and season with salt and pepper.
- To assemble, arrange the crostini on a serving platter. Spread each with a little horseradish cream, then top with a slice of beef, a dollop of tomato salsa and a sprinkle of pepper.