A very British canapé.
Beef and horseradish are best friends that hold a special place in many a Brit’s heart. But contrary to popular belief, they don’t only have to put in an appearance at Sunday lunch. Oh no. They go a treat on a delicate little crostini too, making them ideal snackage for parties, soirees or any good old fashioned booze-ups you might be planning for this coming festive season.
I created these beefy little bites for Superfood Magazine’s Christmas special along with 9 others, including:
- A rich and gorgeous to look at beetroot and carrot gratin with a crunchy topping
- Christmas spiced brined turkey, for a juicy bird that’s full of flavour
- Crispy coronation turkey filo parcels ideal for using up any leftovers from the bird
- Moorish little crab pops, another canapé that packs a punch and are very easy to scoff
- Winter slaw perfect for eating on the big day or having with cold meats on Boxing Day
Christmas is a time of great feasting and indulgence, and these dishes are a great way to inject a bit more nutrition in to the season without feeling you’ve sacrificed having fun on the food front. And if you fancy a look, it’s out in supermarkets 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
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
- 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.