Roast beef crostini with cress gremolata

Total time: 1hr 20m
Preparation Time: 20m

For 16 piece

Nutritional Information

Contains 130 Kcal, 8g Protein, 10g Carbohydrates, 7g Fat


  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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