Name: Croûtes with beef and horseradish cream
Cook time: 45 min
Total time: 45 min
Ingredients: 1 french bread stick (350g); 500 gram piece thick beef rump steak; 2 tablespoon wholegrain mustard; 1 tablespoon olive oil; 1/3 cup (80g) sour cream; 1/4 cup (75g) dijonnaise; 3 teaspoon horseradish cream; 1/2 cup lightly packed mustard cress

Ingredients

1 french bread stick (350g)

500 gram piece thick beef rump steak

2 tablespoon wholegrain mustard

1 tablespoon olive oil

1/3 cup (80g) sour cream

1/4 cup (75g) dijonnaise

3 teaspoon horseradish cream

1/2 cup lightly packed mustard cress

Method

1.Preheat oven to 180°C/350°F.

2.Cut bread into 1cm slices; place in a single layer on oven trays. Bake for 5 minutes each side or until browned lightly; cool.

3.Season both sides of beef with salt and pepper; spread both sides with mustard.

4.Heat oil in a large frying pan over medium-high heat. Cook beef for 3 minutes each side (for medium-rare) or as desired. Cover beef; rest for 10 minutes before cutting into thin slices.

5.Combine sour cream, dijonnaise and horseradish cream in a small bowl.

6.Spread one side of the croûtes 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 salt and pepper, and top with cress.

Don’t feel you have to have the beef piping hot, it will be better if it’s been rested anywhere from 10-30 minutes to allow the juices to settle into the meat. However, do aim to serve the croûtes warm, if you can.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%