Peppered Beef and Horseradish Cream Toasts

“I’ve had this recipe on my catering menu for a while now and always get great comments about the brilliant combination of flavours.  We all know that beef and horseradish are a match made in heaven but with the addition of the roast capsicum sauce and cucumber it becomes a party in your mouth with every bite!  Enjoy!”

Ingredients

  • 50g Horseradish cream
  • 100g Sour cream
  • 2 Capsicums
  • Olive oil
  • Salt
  • 4 tbsp Kecap Manis
  • Semi-dried tomatoes
  • Lebanese cucumber
  • 600g Rump steak
  • Ground black pepper
  • French bread stick
  • Olive oil spray
  • Sprigs of tarragon

Method

  1. Combine horseradish cream with sour cream.  Set aside.
  2. Cut and de-seed capsicums, drizzle with olive oil and salt and roast in a hot oven until flesh is soft and skin is starting to blacken.
  3. Place cooked capsicums and any juice from the pan in a sealed container and when cool enough to handle peel the skins off.
  4. Place capsicums and juices in a blender with kecap manis and blend until smooth.  Season to taste and set aside.
  5. Peel and de-seed the cucumber and cut into 5cm battens.  Set aside.
  6. Cut the bread stick into 1cm slices, spray with olive oil and bake in a moderate oven for 3 minutes each side.  Set aside.
  7. Grind pepper and salt onto one side of the beef and cook in a griddle pan until medium rare.  Repeat with the other side and leave to rest.  When cool cut into 1cm strips.
  8. Assemble by spreading the French stick slices with the horseradish mixture.  Wrap some cucumber and semi-dried tomato in a beef strip and place on top.  Finish with a dollop of the roast capsicum sauce and a sprig of tarragon.

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