Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 16 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
16
- 1 clove garlic, halved
- 2tablespoons horseradish sauce
- 1 bunch watercress, divided into small sprigs
- 2 beetroot, peeled
- balsamic vinegar
- 1 ciabatta, sliced
- 250-300grams grass-fed beef fillet steak, trimmed
- 2tablespoons olive oil (to drizzle)
- 2tablespoons fresh thyme, leaves picked and roughly chopped
Method
Step 1 of 5
Sprinkle the thyme leaves over a small board and mix with a pinch of salt and pepper and a good drizzle of olive oil. Lay the steak flat on the board and cut it in half from top to bottom. Press each piece into the thyme and seasoning and turn to coat all over.
Step 2 of 5
Heat a frying pan over a high heat, then sear the steak on all sides – just a couple of minutes in total. Transfer to a plate, drizzle with a little more olive oil and set aside to rest.
Step 3 of 5
Preheat a griddle pan to a high heat. Meanwhile, using a peeler, slice the beetroot into very thin slices. Dress with a glug of balsamic and olive oil and season with salt and pepper.
Step 4 of 5
Toast both sides of the bread on the griddle pan, then rub with the garlic halves and drizzle with olive oil.
Step 5 of 5
Assemble at the last minute: very finely slice each piece of steak and toss with the beetroot. Top each toast with beef and beetroot, then spoon a tiny bit of horseradish on top and finish with a sprig of watercress.
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