Roast beef crostini with cress gremolata

Roast beef crostini with cress gremolata

Total: 1 hr 20 Min. | Active: 20 Min.
Nutritional value / piece: 130 kcal
, Fat: 7 g
, Carbohydrate: 10 g
, Protein: 8 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roast beef

1 entrecôte double (approx. 400 g)
1 tbsp clarified butter
½ tsp salt
a little pepper

Cress gremolata

½ bunch flat-leaf parsley, finely chopped
¼ bunch peppermint, finely chopped
20 g garden cress, finely chopped
2 organic lemons, use grated zest only
1 garlic clove, pressed
½ tsp sea salt

To top the crostini

1 baguette, cut diagonally into 16 slices
200 g crème fraîche with herbs
a little garden cress
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How it's done

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Roast beef

Remove the meat from the fridge approx. 30 mins. prior to cooking. Place the casserole dish in the centre of the oven, preheat to 80°C. Heat the butter in a frying pan. Season the meat and brown for approx. 3 mins. on each side, only turning when a crust has formed, remove from the pan. Insert the meat thermometer into the thickest part of the meat. Place the meat in the casserole dish, cook for approx. 45 mins. The core temperature should be approx. 55 °C (à point). Remove from the oven, leave to rest for approx. 10 mins., carve the meat diagonally across the grain into thin slices (approx. 3 mm).

Cress gremolata

Combine the parsley with all the other ingredients up to and including the fleur de sel.

To top the crostini

Spread the crème fraîche onto the slices of baguette, top with the roast beef and gremolata, garnish with garden cress.

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