Toasted Crostini with Rare Beef and Caper Salsa




Toasted crostini

  • ½ baguette (French stick)
  • extra virgin olive oil
  • sea salt


  • 1½ Tbsp olive oil
  • freshly ground black pepper
  • 750g fillet of beef in the piece, at room temp
  • 1 cup ready-made mayonnaise

Caper salsa

  • ¼ cup capers, drained
  • 1 clove garlic, peeled
  • 1 cup flat-leaf parsley sprigs
  • 1½ Tbsp extra virgin
  • olive oil
  • 2 Tbsp grated parmesan cheese


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).