Horseradish beef tartare

Horseradish beef tartare

From
Posh Toast
Makes
24 canapés
Prep
25 mins

Partially freezing the beef makes it easier to cut thinly and does no harm to the texture or flavour. It’s a really useful trick for making wafer-thin slices or, in this case, a fine hand-mince.

Ingredients

Quantity Ingredient
200g beef fillet steak
24 small squares challah bread
2 tablespoons olive oil
1 tablespoon capers, finely chopped
1/2 red onion, finely chopped
1 large gherkin, finely chopped
small handful parsley leaves, finely chopped
small handful chives, snipped
2 teaspoons mayonnaise
2 teaspoons tomato ketchup
few dashes tabasco
3-4 tablespoons creme fraiche
small knob fresh horseradish, peeled
salt
freshly ground black pepper

Method

  1. Place the beef in the freezer for 30 minutes before you start making the tartare. Meanwhile, preheat the oven to 160°C fan. Brush the pieces of bread with a little oil, place on a baking tray and bake for 6 – 8 minutes, or until crisp. Leave to cool.
  2. Remove the beef from the freezer and slice into ½cm strips, then finely dice each strip and place in a bowl. Add the capers, onion, gherkin, parsley and chives and stir well, then fold through the mayonnaise, ketchup, Tabasco and some seasoning. Chill until ready to serve.
  3. Spoon the tartare onto the toast slices, top with a small dollop of crème fraîche and grate over some fresh horseradish.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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