Roastbeef Crostini with Watercress Gremolata

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

For 16 pieces

Nutritional Information

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


  • Roastbeef
  • 1 entrecôtes doubles (ca. 400 g)
  • 0.5 tsp. salt
  • a little pepper
  • 1 tbsp. clarified butter
  • Watercress Gremolata
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 2 organic lemons, use grated zest only
  • 0.25 bunch peppermint, finely chopped
  • 20 g watercress, finely chopped
  • 1 garlic cloves, pressed
  • 0.5 tsp. sea salt
  • Crostini
  • 200 g crème fraîche with herbs
  • 1 baguettes, schräg in 16 Scheiben
  • a little watercress

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  • Roastbeef

    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).
  • Watercress Gremolata

    Combine the parsley with all the other ingredients up to an including the Fleur de Sel.
  • 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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