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Rare Roast Beef Crostini with Horseradish Cream

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Entertaining throughout the Cup Carnival? Here is a simple and delicious canapé recipe to keep your guests satisfied.
By
Peter Bouchier
October 27, 2021

Equipment

Oven
Oven
Sharp knife
Sharp knife

Ingredients

  • 1/2 baguette, cut into thing slices (30 slices)
  • Olive oil spray or olive oil
  • 300 gram piece eye fillet beef
  • 1/4 cup of quince paste
  • 1/2 cup of crème fraiche
  • 50 gram of goats cheese
  • 1 teaspoon of horseradish cream
  • 1/2 bunch of chives, finely sliced
  • Salt, Pepper

Method

1.

Preheat the oven to 200 degrees. Rub the beef with olive oil and season well.

2.

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).

3.

Remove from the oven, cover with foil and let it rest. Slice into thin pieces and set aside.

4.

Cut your baguette into thin slices and lay on a oven tray lined with baking paper.

5.

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.

6.

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.

7.

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!

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"beef", "rare roast beef", "spring carnival", "canapes"

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