Beef & horseradish canapés

All our dry aged, grass-fed steaks would work well for these canapés, but we’ve chosen ranch steaks because they are deliciously flavourful.

25 mins

4-6

Easy

• 200g Field & Flower Ranch Steak
• 40g Strong Horseradish Cream
• 4 Radishes
• 90g Peter’s Yard Pink Peppercorn Sourdough
• Fresh Parsley, chopped finely (optional)

1. Remove the steak from the fridge and let it air as it comes to room temperature.

2. Heat a griddle pan on high and fry the steak for 2-3 minutes on each side (a little longer for medium – well done). Then rest the steak for 10 minutes.

3. Place the crispbreads onto your chosen serving dish and teaspoon horseradish onto each.

4. Slice the radish very thinly and place a disc or two onto the horseradish.

5. Cut the steak into strips and arrange on top of the radish.

6. To finish sprinkle parsley over the canapés.