Recipe

Croutes with beef and horseradish cream

Nov 27, 2013 1:00pm
  • 30 mins preparation
  • 20 mins cooking
  • Makes 36 Item
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Ingredients

Croutes with beef and horseradeish cream
  • 55 (350g) french bread stick
  • 500 gram piece thick beef rump steak
  • salt and freshly ground black pepper
  • 2 tablespoon wholegrain mustard
  • 1/3 cup (80g) sour cream
  • 1/4 cup (75g) dijonnaise or whole-egg mayonnaise
  • 3 teaspoon horseradish cream
  • 1/2 cup lightly packed mustard cress

Method

Croutes with beef and horseradeish cream
  • 1
    Preheat the oven to 180°C (160°C fan-forced).
  • 2
    Cut bread into 1cm slices; place bread in a single layer on oven trays. Bake, uncovered, for about 5 minutes on each side or until lightly browned and crisp; cool.
  • 3
    Sprinkle both sides of beef with salt and pepper. Spread both sides of beef with mustard.
  • 4
    Cook beef on a heated, oiled, non-stick frying pan until browned both sides and cooked to medium rare or as desired. Cover beef; stand for 10 minutes before cutting into thin slices.
  • 5
    Combine the sour cream, dijonnaise and horseradish cream in a small bowl.
  • 6
    Spread one side of the croutes with a little of the sour cream mixture. Top with a curled beef slice, then a little more of the sour cream mixture. Sprinkle with pepper and garnish with mustard cress.

Notes

Croutes are best assembled close to serving.

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