“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!”
- 50g Horseradish cream
- 100g Sour cream
- 2 Capsicums
- Olive oil
- 4 tbsp Kecap Manis
- Semi-dried tomatoes
- Lebanese cucumber
- 600g Rump steak
- Ground black pepper
- French bread stick
- Olive oil spray
- Sprigs of tarragon
- Combine horseradish cream with sour cream. Set aside.
- 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.
- Place cooked capsicums and any juice from the pan in a sealed container and when cool enough to handle peel the skins off.
- Place capsicums and juices in a blender with kecap manis and blend until smooth. Season to taste and set aside.
- Peel and de-seed the cucumber and cut into 5cm battens. Set aside.
- Cut the bread stick into 1cm slices, spray with olive oil and bake in a moderate oven for 3 minutes each side. Set aside.
- 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.
- 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.
“This is such a useful recipe to have in your repertoire. I use it when catering either on olive bread (as shown) or in pastry cups served with port caramelised onions. You can also use it to stuff inside chicken breasts or in a beef Wellington. Or just eat it by the spoonful! The earthy flavour of the mushrooms complement the sweetness of the onions perfectly and is a great addition to any cheese platter. Enjoy!”
- 100g eschalots (or red onion)
- 3 garlic cloves
- 30g dried porcini mushrooms
- 700g Swiss brown mushrooms
- 2 tbsp fresh thyme
- 1/2 cup port
- Juice from 1 lemon
- 150g butter
- Pour hot water over the porcini mushrooms to rehydrate them.
- Finely dice the eschalots and cook until translucent in a small amount of butter.
- Add the finely chopped garlic and cook for a few minutes.
- Chop the porcini and Swiss brown mushrooms into small pieces and add to the pan. Once they have softened add the thyme, port and lemon juice and simmer until most of the liquid have evaporated.
- Transfer mixture to a food processor and blitz until smooth. Chop the butter into small chunks and add to the pate until incorporated.
- Transfer to 2 ramekins and cover with clarified butter.
Port Caramelised Onions
- 4 red onions
- 1/3 cup brown sugar
- 1/2 cup Port
- Dice onions and cook in a pan with a small amount of olive oil.
- Stir in sugar and cook on medium heat until onions have softened and taken on some colour.
- Add half the Port and stir occasionally until most of the liquid has been absorbed.
- Repeat with the remaining Port and cook until the onions are dark shiny, adding more Port if necessary.
- Transfer to a bowl and serve with mushroom pate and Olive bread