Photography by Darren Bester
Yield: 30
Ingredients:
1 stale baguette
Approximately 250g Beef Fillet, cooked rare
2 heaped tsp Horseradish Cream from a jar
200ml Creme Fraiche
Handful Rocket Micro herbs
30 Thin slices of red onion
200ml Oil (Canola or Olive Oil)
Salt & Black Pepper
Olive Oil for drizzling
Method:
In a small bowl, combine the horseradish & creme fraiche and set aside. Cut the baguette into thin rounds. Heat a griddle pan until hot, pour the 200ml oil into a bowl and dip the bread in until both sides are covered in oil, pop onto the griddle pan and turn once crispy and marked by the grill pan, repeat on the other side. Remove from the heat and place on a cooling rack until cool. Thinly slice the beef. To assemble, dollop the horseradish cream onto each bread round, top with a piece of beef, micro herbs and slice of red onion. Grind over some salt & black pepper, drizzle with olive oil & enjoy!
