SEARED BEEF CROSTINI WITH ONION JAM,

HORSERADISH CREME, AND PEA SHOOTS

 

 

To me eye fillet is so luxe, its something that we hardly ever eat, being a single income family, we tented to use cheaper cuts. So using eye fillet, and beef is a real luxury ingredient. I went to my butcher and asked him to cut me a long piece of steak, rather than the pre-cut steaks – as its easier to cook one piece. The secret is to have a hot skillet, I swear by cast iron. And the resting time. I rested mine for at least an hour and there was not a single dip of blood on that creamy white horseradish cream. And because it was eye fillet, being cooked rare, it wasn’t chewy – it just melted in the mouth.

 

 

Makes approximately 30 canapés

 

For the beef

1 x eye fillet beef (mine was 18cm long, 650g) 

2 tablespoons olive oil

Salt

Pepper

2 tablespoons canola oil

50g butter

 

For the onion jam

6 onions

2 tablespoons olive oil

3 tablespoons red wine or balsamic vinegar

2 teaspoons wholegrain mustard

1 tablespoon brown sugar

pinch cayenne pepper

Knob of butter

Salt and pepper

 

For the crostini

1 sourdough baguette

Olive oil

 

For the horseradish crème

200g tub crème fraiche

3-4 tablespoons (or to your taste) of horseradish cream. (i used Delmaine Traditional German Horseradish)

Salt

 

To serve

Pea shoots, micro greens or dill
A little pepper
A few drops of truffle oil (optional) 

 

METHOD

For the beef

Trim your beef of any sinew and excess fatty bits. You want your beef to be at room temperature when you cook it so the shock of going from cold to hot doesn’t make the meat tense up. Heat a cast iron skillet or heavy fry pan on the hottest heat and get it smoking. Rub the beef with olive oil and season with salt.

 

NOTE: open all windows, its going to get smoky!

 

Quickly sear the beef on each side for 15 seconds and then remove beef. Add about 2 tablespoons canola oil first and then 50g of butter. Once melted return to the heat, on high cooking the beef for around 2-3 minutes on each side. When seared on each side, remove, season with pepper, cover with foil and let it rest for 30 minutes. 

 

For the onion jam

Heat the oil in a large frying pan over a medium/high heat. Once hot, add the onions and a good pinch of salt and fry off until the onions are soft, translucent and brown in places (about 10minutes) Add the vinegar, brown sugar, grain mustard, pinch cayenne pepper and cook for a further 5 minutes. Taste and season generously with salt and pepper to your taste.  Add a knob of butter in at the end to give it a nice glossy sheen. Remove and set aside. (can be made a week ahead and stored in an air tight container in the fridge)

 

For the crostini

Preheat oven to 200°C. Line two trays with baking paper.  Cut the baguette into 1 cm slices. Lay out slices side by side on the baking tray. Drizzle with olive oil and bake for around 7 minutes or until golden and crunchy. Cool and set aside.

 

NOTE: You don’t want any softness – they must be complete crisp. This is because the onion jam sitting on top could soften the crostini, so you want to make them as crisp as possible to avoid a soggy crostini.

 

For the horseradish crème

Combine the horseradish and crème fraiche together, adding a little horseradish at a time. Each brand of horseradish crème will be different, so just add little by little checking taste as you go. Season with salt and set aside.

 

To assemble

Slice the beef as thinly as you can using the sharpest knife you have. I cut each slice in half lengthwise to make it go further.  Take a crostini and top with a teaspoon of onion jam. Top with a slice of seared beef, trying to ribbon it over the onion to add a bit of height. Top with a dollop of horseradish crème on one side.  Sprinkle with a little pepper and a pea shoot on top of the crème. Finish with a few little drops of truffle oil if you wish. For best results, they should be eaten within 1 hour of assembling to avoid the crostini going soggy. You cold place a dry baby spinach left down on the bread before the onion jam to act as a layer between to avoid a soggy crostini.

 

 

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