Steak and horseradish croustades

Name: Steak and horseradish croustades
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Makes: 25–30 bite-size croustades
Ingredients: 150 ml double cream; 3 tablespoons horseradish sauce; small handful of rocket or other herb, to garnish; 1 part-baked baguette olive oil to drizzle; a little vegetable oil; 150–200 g rump steak

Preparation info

Makes:
25–30
bite-size croustades

Difficulty
Medium
Ready in
20 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Croustades are the gift of pre-dinner picking and ?nger feasts. They can be made ahead, stored for weeks, and they use up old bread. In fact, I am not sure there is anything negative I can say about a croustade. Cook the steak as rare as you dare for these sumptuous bites.

Ingredients

1 part-baked baguette olive oil to drizzle
150–200 g rump steak
a little

Starter

Method

Slice the baguette into 5mm-thick slices (25–30 slices). Place on a baking sheet (no need to grease) and drizzle over the olive oil. Just a drop on each is fine as the oil will soak through the bread as it cooks. Cook uncovered for 6–8 minutes