A real treat for your guests that can be served as a canapé or starter. This recipe makes 4 crostini – perfect for two as a light lunch as well! Serve with a green leaf salad.
- 250g beef fillet from the thin end
- 2 tsp olive oil
- 1 tsp English mustard powder
- 100ml crème fraiche
- 1 tsp snipped chives
- 50g Cropwell Bishop Stilton
- Small bunch rocket leaves
- 1 Blacker Hall fresh baked baguette, sliced diagonally
Heat the oven to 180C or gas mark 4.
Rub the beef with the oil and mustard and then season.
Heat a non-stick frying pan over a medium to high heat and then sear the beef for 1 minute on each side. Place in the oven for a further 5 minutes for rare and 6-7 minutes for medium-rare. Remove from the oven, cover with foil and leave to cool.
Mix together the crème fraiche, chives and horseradish in a small bowl and season to taste. Then keep in the fridge until ready to serve.
Just before serving, slice the beef and arrange it on a chopping board with the Stilton, rocket and crème fraiche ready to top your crostini. Toast the bread to make the crostini and serve while still warm.
Top the crostini with slices of beef, rocket, chunks of cheese and small spoonfuls of the crème fraich mix.