This is a beautifully tasty canapé that perfectly showcases Australian beef with a creamy mayonnaise and French seeded Dijon mustard mixture.
rare roast beef and dijonnaise crostini
- 250g rump steak cooked medium rare and left to cool
- sea salt and freshly ground black pepper
- 1 200g jar size Maille Dijonnaise
- 20 crostini biscuits
- finely chopped fresh chives to garnish (optional)
Slice the cooled steak very thinly and place on absorbent kitchen paper towel until your ready to use it. Place a small teaspoon of dijonnaise on each crostini toast, top with the rare beef rolled. Finish with a scatter of sea salt crystals and a grind of black pepper. Garnish with with finely chopped fresh chives. Serve immediately. Makes 20.
Tip: For variety you can use any soft green herbs you prefer as a garnish.