Rare Roast Beef Sandwiches with Horseradish Cream
- Preparation time:
- 20 mins
- Cooking time:
- 15 mins
- Makes:
- 24
Master your next morning tea with these delicate roast beef sandwiches.
Salt and pepper, to taste
1 tblsp olive oil
12 slices white bread
50g wild rocket leaves
2 tblsps horseradish
ΒΌ cup finely chopped fresh chives
Ingredients
500g piece beef eye filletSalt and pepper, to taste
1 tblsp olive oil
12 slices white bread
50g wild rocket leaves
Extra wild rocket leaves, to garnish
Horseradish Cream
300g tub sour cream2 tblsps horseradish
ΒΌ cup finely chopped fresh chives
Method
1 Season beef on both sides with salt and pepper. Heat oil in a flameproof roasting pan over a medium to high heat. Add beef. Cook for 3 minutes on each side, or until brown.
2 Transfer to oven. Cook in a hot oven (200C) for 12 to 15 minutes for rare. Remove. Transfer beef to a plate. Stand for 30 minutes. Refrigerate, covered, until cool. Thinly slice.
3 To make horseradish cream, combine all ingredients in a small bowl. Season. Mix well.
4 Spread horseradish cream over one side of each slice of bread. Divide beef and rocket over half the bread slices. Top with remaining bread slices, cream-side facing downwards.
5 Using a serrated or electric knife, cut the crusts off sandwiches. Cut each sandwich, diagonally, into quarters. Place on a serving plate. Cover and refrigerate until serving. Serve garnished with wild rocket leaves.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin
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