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Seared Beef and Horseradish on Crispbread

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

1 serving · 7 ingredients · 3 steps

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Seared Beef and Horseradish on Crispbread, plated and ready to serve. — The finished recipe. Seared Beef and Horseradish on Crispbread

Ingredients 1 to 6 for seared beef and horseradish on crispbread arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for seared beef and horseradish on crispbread arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Seared Beef and Horseradish on Crispbread, preparation step 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. — Step 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.

Seared Beef and Horseradish on Crispbread, preparation step 2: Rest it on a board for five minutes, then slice thinly across the grain. — Step 2. Rest it on a board for five minutes, then slice thinly across the grain.

The finished seared beef and horseradish on crispbread. — Step 3. Spread the horseradish over the crispbreads, add the rocket and lay the beef on top with pepper.

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