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Roast beef crostini with cress gremolata
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 130
  • Fat about 7g
  • Carbohydrates about 10g
  • Protein about 8g
This is needed
This is needed for 16 piece
Roast beef
  • 1 entrecôtes doubles (approx. 400 g)
  • a little pepper
  • 1 tbsp clarified butter
  • 0.5 tsp salt
Cress gremolata
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 2 organic lemon, use grated zest only
  • 0.25 bunch peppermint, finely chopped
  • 20 g garden cress, finely chopped
  • 1 garlic clove, pressed
  • 0.5 tsp sea salt
To top the crostini
  • 200 g crème fraîche with herbs
  • 1 baguettes, cut diagonally into 16 slices
  • a little garden cress
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And that's how it's done
And that's how it's done
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.