Rare roast beef and dijonnaise crostini
This is a beautifully tasty canape that perfectly showcases Australian beef with a creamy mayonnaise and French seeded Dijon mustard mixture. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
20Preparation time
10 minsCooking time
10 minsIngredients
- 250g rump steak cooked medium rare and left to cool
- Sea salt and freshly ground black pepper
- 1200gjar size Maille Dijonnaise
- 20 crostini biscuits
- Finely chopped fresh chives to garnish (optional)
Method
Slice the cooled steak very thinly and place on absorbent kitchen paper towel until your ready to use it. Place a small teaspoon of dijonnaise on each crostini toast, top with the rare beef rolled. Finish with a scatter of sea salt crystals and a grind of black pepper. Garnish with with finely chopped fresh chives. Serve immediately.
Tip: For variety you can use any soft green herbs you prefer as a garnish.
