Beef Carpaccio Canapés with Horseradish Cream
These canapés are deceptively simple to make but look fabulous on a party table. Your guests will love them with a glass of Graham Beck Pinot Noir Rosé.
- Yields: 25-30 |
- Prep Time : 0 mins |
- Cook Time : 10 mins
1.5 kg beef fillet
1 loaf of brioche, sliced into about 1,5 cm slices
a rolling pin
⅓ C (80 ml) creamed horseradish
zest and juice of 1 small lemon
1 Tbsp (15 ml) finely chopped chives
salt and pepper
edible summer flowers
50 g baby capers
Season the fillet all over with Maldon salt and place it uncovered on a rack set over a tray. Place into the fridge overnight to cure.
The next day, roll the fillet in clipwrap and place into the freezer to firm up a bit while you prepare the rest of the elements – this will make it easier to slice. Don’t freeze it entirely, about 20 minutes should be enough.
Mix the ingredients for the horseradish cream together, then season to taste. Place into a piping bag and set aside.
Use the cookie cutter to cut as many rounds of brioche as you can get out of your slices. Place the rounds onto a baking tray.
Set the oven grill on high and toast the brioche rounds on both sides. Be careful because brioche browns quickly. Once the toasts are evenly browned, remove from the oven and set aside.
Beef Carpaccio cont.
Drizzle a little olive oil over a baking tray and set aside.
Slice the fillet as thinly and as evenly as possible. Place a large square of plastic wrap onto a work surface and tear off another piece the same size. Place 2 pieces of fillet onto the plastic wrap then cover with the additional piece. Make sure you space them out well because they are going to spread out as you roll them.
Use a rolling pin to roll the fillet pieces until they are paper thin, then carefully pick them up and place onto the oiled baking tray. Repeat until you have rolled all of the fillet slices out. Cover the tray and place it into the fridge until needed.
Give each round of toast a small dollop of horseradish cream and smear it to the edges. Top with ribbons of fillet carpaccio, then pipe on another dollop of horseradish cream, top with micro herbs, a caper or two each and flowers. Season with a crack of black pepper and salt and serve immediately.