One Bite Wonders: Beef with Horseradish
lemon juice, freshly squeezed
lemon zest, minced
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE BEEF BITES
batard, sliced into thin rounds
sweet butter, unsalted and melted, for brushing the batard rounds
roast beef, thinly sliced, on the rare side
cream cheese, softened
cherry tomatoes, thinly sliced
3Gather your ingredients (mise en place).
4Whisk all the ingredients together in a non-reactive bowl
5Season with some salt and pepper (to taste), cover and reserve.
7Gather your ingredients (mise en place)
8Chef’s Tip: If you having trouble cutting the batard without crushing it, place it in the freezer for about 20 minutes. This will firm it up, and make slicing easier.
9Place a rack in the middle position, and preheat the oven to 350f (175c).
10Brush both sides of the batard rounds with melted butter.
11Place on a parchment-lined baking sheet.
12Add to the oven and bake for 8 - 12 minutes, turning them over halfway through.
13Chef’s Note: They should be toasted to a golden color, but not overly browned.
14Remove from oven and allow them to cool.
15Take a slice of the beef, and lay on a flat, dry surface, and thinly coat the beef with half of the softened cream cheese.
16Lightly season with salt and pepper.
17Cover with another piece of beef and press together.
18Coat the next beef slice with the remainder of the cream cheese, then salt and pepper.
19Add another slice of beef on top, and press down.
20Roll the beef into a tube.
21Place in the refrigerator for 30 minutes.
22Remove from the refrigerator and slice into thin rounds.
24Add a dollop of horseradish sauce to the round.
25Add a thin slice or two of cherry tomato.
26Add the beef roll on top, and serve to your hungry guests. Enjoy.
27Keep the faith, and keep cooking.
About this Recipe
Originally Posted: Wed, Nov 11, 2015