Cooking Demo
Smoked Beef Crostini
This melt in your mouth @harveybeefwa eye fillet recipe is the ultimate summer starter for small groups and family gatherings. The combination of tender smokey beef and tangy sauces will keep your guests coming back for more! Recipe below ⬇️
Steps
- Trim any excess silver skin off roughly 1.5kg of Harvey Beef Eye Fillet.
- Apply Dijon mustard as a binder to all sides.
- Heavily coat all sides of the eye fillet with your favourite beef rub.
- Transfer to the smoker, oven of bbq set to roughly 130C cooking temp.
- Meanwhile in a small bowl combine 1/3 cup kewpie mayonnaise, 2 tbsp horseradish cream and mix.
- Remove the smoked eye fillet after roughly 1.5 hours once it has hit an internal temp of 52C.
- Rest for 15 minutes then allow to chill in the fridge alongside the cream.
- Slice fresh baguette on a diagonal
- Slice the chilled and cooked eye fillet as thin as possible.
- On a serving dish place ribbons of thinly sliced eye fillet on top of the baguette.
- Generously drizzle the horseradish cream and balsamic glaze over top.
- Garnish with chopped fresh chives on top and serve straight away.
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