steak tart

Steak tart with horseradish dressing

Recipe from: 13 February 2013
Preparation time: 20 min
Cooking time: 25 min
 
This tart is great for a light dinner on hot Summer evenings.
 
 
 

Ingredients

 
  • 3
    Tbs
    Extra-virgin olive oil
  • 3
    cloves garlic - crushed
  • 1
    grated lemon peel and juice
  • 300
    g
    sirloin steaks
  • 200
    g
    puff pastry - defrosted
  • 1
    egg - beaten
  • 40
    g
    wild rocket
  • 6
    radishes - finely sliced
  • 1
    carrot - shaved into ribbons
  • 3
    baby marrows - shaved into ribbons
  • For the dressing:
  • 80
    ml
    sour cream
  • 2
    Tbs
    creamed horseradish
  • 1
    pinch
    Salt and milled pepper
Servings: Change Serving
 
 

Method

 
 Mix oil, garlic and half the lemon peel and juice together. Add steak and leave to marinade.

Place pastry on a non-stick baking tray and carefully score a border around the edges, ensuring you don’t slice all the way through.
   
Brush with egg and bake according to packet instructions or until crisp and golden.

Heat a non-stick pan until smoking. Cook steak until done to your liking and set aside for 10 minutes.

Thinly slice fillet and arrange on pastry with remaining ingredients.

Mix dressing ingredients together and drizzle over tart.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 

Read more on: recipe  |  bake  |  beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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