Seared Beef Crostini with Creamy Green Peppercorn Sauce
If you want the hors d'oeuvre that disappears first at every party, this is it. Thin slices of seared beef draped over golden garlic butter crostini, finished with a generous spoon of our creamy Green Peppercorn Sauce. The sauce does all the heavy lifting here, rich and silky with that proper peppercorn bite, so all you need to nail is a good sear and a patient rest. Twenty pieces, thirty minutes, and your guests will think you trained in a French kitchen.
Ingredients
500g beef eye fillet or sirloin, trimmed
1 baguette, sliced into 20 rounds, 1cm thick
1 jar Boutique Sauces Green Peppercorn Sauce
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
4 garlic cloves, crushed
4 sprigs fresh thyme
Sea salt and cracked black pepper
Micro herbs to serve
Flaky salt to finish
Directions
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1
Take your beef out of the fridge 30 minutes before cooking. Pat it completely dry with paper towel, this is non negotiable for a proper sear. Season generously with salt and pepper on all sides.
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2
Heat a heavy based cast iron pan until it is smoking hot. Add the olive oil, then lay the beef away from you into the pan. Do not touch it. Sear for 2 to 3 minutes until a deep mahogany crust forms, then flip.
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3
Add 2 tablespoons of the butter, half the crushed garlic and the thyme to the pan. Baste continuously, spooning the foaming butter over the beef, until the internal temperature reaches 60 to 63C for medium.
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4
Remove the beef and rest on a wire rack for 10 minutes minimum. This is where the magic happens, the juices redistribute and every slice will be perfect.
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5
While the beef rests, mix the remaining softened butter with the rest of the crushed garlic. Brush the baguette rounds with the garlic butter on both sides and toast in the same pan over medium heat until golden and crisp. You want crunch that holds up under the sauce.
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6
Gently warm the Boutique Sauces Green Peppercorn Sauce in a small saucepan over low heat, stirring until silky and loose. Do not boil it.
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7
Slice the beef thinly against the grain, elegant thin slices that drape beautifully over the crostini.
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8
To assemble, lay each crostini on a board or platter. Drape a slice of beef over the top, then spoon the Green Peppercorn Sauce over the beef so it cascades down the sides. Finish with micro herbs and a pinch of flaky salt. Serve immediately.
Recipe Notes
The secret is in the rest. A rushed steak is a ruined steak, so give it the full 10 minutes and your guests will taste the difference. The Green Peppercorn Sauce does the heavy lifting here, rich, creamy and packed with peppercorn flavour, all you need to do is warm it through and let it shine.
Make this recipe
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