Seared Beef and Horseradish on Crispbread
Makes 1 serving

INGREDIENTS
80 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 tsp (12 g) Creamed horseradish
2 crispbreads, about 20 g Rye crispbread
15 g Rocket
2 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A pinch Salt
To taste Black pepper

METHOD
1. Season the steak and spray it. Sear in a very hot pan for two minutes a side for a piece about 2 cm thick.
2. Rest it on a board for five minutes, then slice thinly across the grain.
3. Spread the horseradish over the crispbreads, add the rocket and lay the beef on top with pepper.

Contains gluten cereals, milk and eggs.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.

RECIPE NOTES
Leftover roast beef does the same job with no cooking. Weigh 60 g cooked, which is roughly what 80 g raw becomes.
Resting matters more here than usual because the beef is sliced thin. Cut straight from the pan it bleeds onto the crispbread.

Full recipe: https://www.getfuel8.com/recipes/beef-horseradish-crispbread
