Seared Beef and Horseradish on Crispbread

Make seared beef and horseradish on crispbread, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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