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    Roast Beef Canapes

    Roast Beef Canapes

     

    Serves: 8

    Ingredients

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

     

    Horseradish Mayonnaise

    Blue Triangle ½ cup S&W whole-egg mayonnaise
    Blue Triangle 1 tablespoon Horseradish Cream
    Blue Triangle 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 more moist 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.

    Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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    The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

    John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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