Rare Roast Beef, Horseradish Cream and Tarragon on Pastry Discs
Serves: Makes 30
Prep/Cook Time: 1hr 30 mins
Skill Level: Easy
This is one of those extremely simple but impressive canapés. Three elements that combine to offer melt-in-the-mouth deliciousness and the perfect combination of classic flavours: the crunch of flaky Carême Sour Cream Shortcrust Pastry with rare roast beef and an uplifting tarragon-infused horseradish cream.
- 445g packet Carême Sour Cream Shortcrust Pastry, defrosted
- 500g piece beef tenderloin
- 1/4 cup Red wine
- 1 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 1/2 tbsp Dijon mustard (+ 1 tspn for horseradish cream)
- 1 tablespoon horseradish
- 4 tablespoons creme fraiche
- 1 tablespoon chopped fresh tarragon
- Fresh tarragon or tarragon flowers, to serve
- Salt and pepper
- Whisk together the red wine, olive oil, vinegar and tablespoon of mustard in a small dish. Using a pastry brush, brush all sides of the tenderloin with the marinade then pour the remaining marinade over the beef. Cover and place in refrigerator for 1 hour, turning the meat over halfway through.
- Preheat oven to 180°C fan-forced (200° C conventional).
- Unroll the thawed pastry and place on a floured benchtop. Using a 5.5-6cm round cutter, cut disks of pastry from the dough. Prick each disk 2-3 times with the tines of a fork and place on two lined baking sheets. Bake for 12-15 minutes until golden then remove from the oven and set aside to cool.
- To make the horseradish cream, combine 1 teaspoon dijon, horseradish, creme fraiche and chopped tarragon. Set aside in the fridge until ready to assemble.
- Scrape off the marinade from the beef and pat dry. Preheat a large cast iron pan on medium high heat and sear all sides of the beef tenderloin. Place on a baking tray and bake for 20 minutes or until a thermometer inserted in the centre reads between 48-52° Celsius. Remove from oven and set aside to cool completely, then chill in the refrigerator. When ready to assemble, cut the beef into very thin slices.
- To assemble the canapés, take one pastry disk and top with a folded slice of beef. Top that with a dollop of horseradish cream and then add a fresh tarragon leaf or flower. Repeat with remaining ingredients. Serve.
TOP TIP: To help you slice the beef as thin as possible, chill it in the freezer for 30-45 minutes before slicing.