Method
Makes approximately 24
Preheat oven to 180C (regular bake).
Slice baguette thinly. Brush both sides of bread rounds with oil
and lay them in a single layer on a baking sheet lined with baking
paper. Bake for 7-10 minutes, until golden. Sprinkle with a little
sea salt.
Increase oven temperature to 220C (fan bake). Heat a smallish
shallow heatproof dish over a high heat and add oil. Grind plenty
of pepper over the beef, pressing it onto the meat.
Once the oil is hot, add beef and sear quickly on both sides.
Transfer to oven and cook for 6 minutes, then turn beef over and
cook for a further 6 minutes. Remove dish from oven and transfer
beef to a plate. Season generously with salt and leave to cool.
To make the caper salsa, chop capers, garlic and parsley
together. Transfer to a bowl and mix in oil, then parmesan. Cover
and leave until ready to assemble crostini.
Slice beef very thinly, then cut slices in half. Season with a
little sea salt and freshly ground black pepper. Spread crostini
lightly with mayonnaise, then put sliced beef on top and a good
dollop of caper salsa. Serve immediately.
Julie says
I love these with Sauvignon Blanc as it makes such a great match
for the garlic and capers. Pinot Noir and Cabernet Sauvignon will
also rise to the challenge because they are great accompaniments to
rare beef, but you'll need something with a little age or the acid
of the capers will make the wine seem thin. The beef can be cooked
the day before serving, and the salsa made 1-2 days before serving.
Keep both refrigerated in containers (the beef will throw off a
little juice - just pour it off).