Roast beef crostini with cress gremolata
Ingredients
- Roast beef
- 1 entrecôtes doubles (approx. 400 g)
- 0.5 tsp salt
- a little pepper
- 1 tbsp clarified butter
- Cress gremolata
- 0.5 bunch flat-leaf parsley, finely chopped
- 2 organic lemon, use grated zest only
- 0.25 bunch peppermint, finely chopped
- 20 g garden cress, finely chopped
- 1 garlic clove, pressed
- 0.5 tsp sea salt
- To top the crostini
- 200 g crème fraîche with herbs
- 1 baguettes, cut diagonally into 16 slices
- a little garden cress
Total time: 1hr 20m
Preparation Time: 20m
Servings
For
16 piece
Nutritional Information
Contains 130 Kcal, 8g Protein, 10g Carbohydrates, 7g Fat
Ingredients
- Roast beef
- 1 entrecôtes doubles (approx. 400 g)
- 0.5 tsp salt
- a little pepper
- 1 tbsp clarified butter
- Cress gremolata
- 0.5 bunch flat-leaf parsley, finely chopped
- 2 organic lemon, use grated zest only
- 0.25 bunch peppermint, finely chopped
- 20 g garden cress, finely chopped
- 1 garlic clove, pressed
- 0.5 tsp sea salt
- To top the crostini
- 200 g crème fraîche with herbs
- 1 baguettes, cut diagonally into 16 slices
- a little garden cress
Instructions
-
Roast beef
Remove the meat from the fridge approx. 30 mins. prior to cooking. Place the casserole dish in the centre of the oven, preheat to 80°C. Heat the butter in a frying pan. Season the meat and brown for approx. 3 mins. on each side, only turning when a crust has formed, remove from the pan. Insert the meat thermometer into the thickest part of the meat. Place the meat in the casserole dish, cook for approx. 45 mins. The core temperature should be approx. 55°C (à point). Remove from the oven, leave to rest for approx. 10 mins., carve the meat diagonally across the grain into thin slices (approx. 3 mm). -
Cress gremolata
Combine the parsley with all the other ingredients up to and including the fleur de sel. -
To top the crostini
Spread the crème fraîche onto the slices of baguette, top with the roast beef and gremolata, garnish with garden cress.
