hello go a treat on a sensitive little crostini as well, making them perfect snackage for gatherings, soirees or any great good old alcohol ups you may be getting ready for this coming happy season.
Christmas is a period of extraordinary devouring and guilty pleasure, and these dishes are an incredible method to infuse more sustenance in to the season without feeling you've yielded having a fabulous time on the nourishment front. What's more, on the off chance that you extravagant a look, it's out in stores and WHSmiths now.
- FOR THE BEEF
- ½ kg beef fillet
- 25g crushed black peppercorns
- Sea salt
- 2 tbsp vegetable oil
- One seeded baguette, cut in to slender rounds
- Radishes, finely sliced just before serving
- Chives
- FOR THE HORSERADISH SAUCE
- 4 tbsp Greek yogurt
- 2 tbsp horseradish sauce (I use the Heinz one that isn’t full of cream)
- A generous grind of black pepper
Instructions
- Preheat your oven to 180°C (fan oven).
- On a large plate scatter the crushed peppercorns and salt and roll the beef fillet in them so it’s totally coated.
- Get a pan smoking hot and add the oil, then place the beef fillet in the pan, turning so it’s seared all over — you want about 2 minutes per side, including the ends.
- Take the fillet out of the pan and pop in to the oven for 10 minutes (15 if you want medium doneness), remove from the oven and tightly wrap in clingfilm, then place in to the freezer for an hour.
- While it’s cooling down and firming up, make the horseradish sauce by mixing the ingredients in a bowl and placing in the fridge.
- When you’re ready to serve, toast the baguette rounds and top with the horseradish, then take the beef out of the freezer (it shouldn’t be frozen, just firmer and chilled down) and slice as finely as you can with a sharp knife, draping the beef slices over each of the crostini.
- Finish with chives and the sliced radishes.
Read more our recipe Baked Honey Mustard Chicken #dinnerrecipe #food #amazingrecipe #easyrecipe
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