Roast Beef Canapes

Serves: 8

Ingredients

30cm-long Baguette Bread
Olive Oil Cooking Spray
200g sliced rare roast beef, cut into strips
200g roasted red capsicum, thinly sliced

Horseradish Mayonnaise

½ cup S&W whole-egg mayonnaise
1 tablespoon Horseradish Cream
1 ½ teaspoons Dijon Mustard

Method

1. Preheat oven to 180°C. 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.
2. Make horseradish mayonnaise: Meanwhile, combine mayonnaise, horseradish cream and mustard in a small bowl. Season with salt and pepper.
3. Top each bread slice with roast beef. Dollop with horseradish mayonnaise and top with capsicum. Season with pepper. Serve immediately.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 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.

 Variation: Replace horseradish and mustard with 2 tablespoons finely-chopped semi-dried tomatoes and 1 tablespoon chopped basil.

 Note: Not all images displayed on this page utilise Cape Grim Beef.