Crispy rye toasts with rare roast beef, beetroot and radish
Makes: 20
Prep time: 15 minsTotal time: 
Recipe by Joss Herd / Photographed by Tara Fisher
Crispy rye toasts with rare roast beef, beetroot and radish
Makes: 20
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
106Kcal
Fat
4gr
Saturates
2gr
Carbs
10gr
Sugars
2gr
Fibre
2gr
Protein
7gr
Salt
0.7gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 20 thin slices organic rye bread
- 1 x 500g beef fillet, cut from the thick end
- 1 tbsp sunflower oil
- 1 tsp sea salt
- 1 tsp ground white pepper
- 6 tbsp Taste the Difference creamy horseradish
- 4 tbsp crème fraîche
- 1 x 200g pack Taste the Difference cocktail beetroot with black pepper and juniper, finely sliced
- 20 radishes, finely sliced
- 1 punnet salad cress, snipped
Step by step
Get ahead
Cook the beef the day before and chill. Make the toasts the day before and store in an airtight container. Assemble the toasts up to 1 hour before serving
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the rye bread slices on a baking sheet and bake for 12-15 minutes or until crisp. Remove from the oven and set aside on a cooling rack to cool.
- Meanwhile, put the beef in a bowl and pour over the sunflower oil. Add the salt and white pepper and rub into the meat. Heat a frying pan over a medium high heat. Sear the beef for 2 minutes on each side and then roast for 10 minutes for medium rare. Remove from the oven and transfer to a large piece of foil; wrap tightly and leave to cool.
- In a small bowl mix the horseradish with the crème fraîche and set aside.
- Thinly slice the beef, top each toast with 1 teaspoon of the horseradish, a slice of beef, a couple of slices of beetroot and radish and finish with the cress and a little sea salt and freshly ground black pepper.
