Preheat the oven to 200 degrees. Rub the beef with olive oil and season well.
Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 15 mins for rare and 20 mins for medium rare (you may have to adjust timings depending on the size of the beef).
Remove from the oven, cover with foil and let it rest. Slice into thin pieces and set aside.
Cut your baguette into thin slices and lay on a oven tray lined with baking paper.
Use olive oil spray or a pastry brush with olive oil and rub/spray baguette pieces with olive oil. Season well. Bake for about 12-15 mins or until just turning golden. Remove, let cool.
Mix together the crème fraîche, goats cheese and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve.
To assemble: Spread each crostini with quince paste, followed by horseradish cream mix (be generous), some sliced eye fillet beef and a sprinkling of chopped chives. Season well and enjoy!
This Mexican mince recipe created by Jordan Pie for Gevity Rx is so versatile! You can serve it with fresh avo or homemade guacamole, salsa, corn chips, tortillas or if you’re looking for a lower carb option, lettuce cups!
As we settle in for cooler days, this chuck eye ragu is sure to get you in the cosy mood. Pair it with homemade pappardelle for a quiet, romantic night in, or invite some friends over to give you a hand – just don’t forget to thank them with a glass of your favourite red vino!
This fun summer recipe is sure to entertain! Use Peter Bouchier’s Beef Polpettes to create a stunning dish that can be cooked over the grill, or better yet, a fire. Serve with a refreshing nectarine & radicchio salad to tie it all together as either an entrée or a main.