Okay so this recipe was made up because I had leftover rump steak that I had pan fried from the night before in the refrigerator. I don't particularly like eating cold steak, so I needed to find a new way to serve it, so that I would enjoy it.
Then I found this recipe for roast beef canapes. Now my beef wasn't roasted but I felt it would still work.
And it did. I found these delicious. The night before I had served the rump steak sliced, now for this recipe, I sliced each slice in half again, to make each slice as thin as possible.
The original recipe states '200g sliced rare roast beef, cut into strips', I just used what I had, and I loved it.
The horseradish mayonnaise was simply amazing, so good and the roasted capsicums, you could make your own, but I used thin capsicum strips from a jar, I like this brand as they are already sliced in small strips and they aren't too 'vinegary', but you use whatever brand you like.
Then I found this recipe for roast beef canapes. Now my beef wasn't roasted but I felt it would still work.
And it did. I found these delicious. The night before I had served the rump steak sliced, now for this recipe, I sliced each slice in half again, to make each slice as thin as possible.
The original recipe states '200g sliced rare roast beef, cut into strips', I just used what I had, and I loved it.
The horseradish mayonnaise was simply amazing, so good and the roasted capsicums, you could make your own, but I used thin capsicum strips from a jar, I like this brand as they are already sliced in small strips and they aren't too 'vinegary', but you use whatever brand you like.
Now regarding the bread, as I was only making a small sample with my leftovers, I just sliced it and put it in the toaster, but if I was doing it for a party, I would do it as per recipe.
Toasted bread can be made up to 1 day ahead. Store in an airtight container. Horseradish mayonnaise can be made up to 2 days ahead. Store in an airtight container in the fridge.
This was easy, super delicious and I know I'm making this again and again.
Toasted bread can be made up to 1 day ahead. Store in an airtight container. Horseradish mayonnaise can be made up to 2 days ahead. Store in an airtight container in the fridge.
This was easy, super delicious and I know I'm making this again and again.
Recipe
Recipe adapted from www.taste.com.au
Serves 8
30cm-long baguette bread
olive oil cooking spray
300g rump steak
200g roasted red capsicum, thinly sliced
Horseradish Mayonnaise:
1/2 cup mayonnaise (I used Thomy mayonnaise)
1 tablespoon horseradish cream
1 1/2 teaspoons dijon mustard
Preheat oven to 180°C/160C fan forced. Trim ends from bread. Cut into 24, 5mm-thick slices. Place bread slices, in a single layer, on 2 oven trays. Spray with oil. Bake for 8 to 10 minutes, swapping trays over halfway through cooking, or until light golden. Remove to a wire rack to cool completely.
Season rump steak with salt and pepper, drizzle with a little oil. Pan fry in hot frying pan for 3 minutes, turn and pan fry for 2-3 minutes or until cooked to your liking. I like it do be medium-rare. Allow to cool, it can be cold. Slice into thin slices.
Meanwhile make horseradish mayonnaise by combining mayonnaise, horseradish cream and mustard in a small bowl. Season with salt and pepper.
Top each bread slice with roast beef. Dollop with horseradish mayonnaise and top with capsicum. Season with pepper. Serve immediately.
Serves 8
30cm-long baguette bread
olive oil cooking spray
300g rump steak
200g roasted red capsicum, thinly sliced
Horseradish Mayonnaise:
1/2 cup mayonnaise (I used Thomy mayonnaise)
1 tablespoon horseradish cream
1 1/2 teaspoons dijon mustard
Preheat oven to 180°C/160C fan forced. Trim ends from bread. Cut into 24, 5mm-thick slices. Place bread slices, in a single layer, on 2 oven trays. Spray with oil. Bake for 8 to 10 minutes, swapping trays over halfway through cooking, or until light golden. Remove to a wire rack to cool completely.
Season rump steak with salt and pepper, drizzle with a little oil. Pan fry in hot frying pan for 3 minutes, turn and pan fry for 2-3 minutes or until cooked to your liking. I like it do be medium-rare. Allow to cool, it can be cold. Slice into thin slices.
Meanwhile make horseradish mayonnaise by combining mayonnaise, horseradish cream and mustard in a small bowl. Season with salt and pepper.
Top each bread slice with roast beef. Dollop with horseradish mayonnaise and top with capsicum. Season with pepper. Serve immediately.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/roast-beef-canapes.html
Pin it: www.pinterest.com.au/pin/399413060702097780/
Pin it: www.pinterest.com.au/pin/399413060702097780/
RSS Feed