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.
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.
30cm-long baguette bread
olive oil cooking spray
300g rump steak
200g roasted red capsicum, thinly sliced
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.
Pin it: www.pinterest.com.au/pin/399413060702097780/