Mini-Horseradish Beef Sliders

September 24, 2009 9:39:07 AM PDT
Blue Plate Recipes for Wine, Women & Shoes 2009 from Chef Thaddeus Barton (Yields 4 servings)Ingredients:
  • 4 oz. Beef Shoulder (tender)
  • 4 (1 oz. each) Onion Rolls
  • 2 oz. Crème Fraiche
  • 2 tbsp. Freshly Grated Horseradish
  • Fresh lemon Juice to taste
  • 8 leaves baby arugula
  • Salt & Pepper to taste
  • Preparation:

    Season beef shoulder with salt and pepper

    In a hot sauté pan, add enough canola oil to coat the bottom of the pan

    Roast the beef to medium rare, about 3 minutes on each side

    Remove the beef and allow to rest for about 7 minutes

    Slice beef into 1\8" slices

    For the crème fraiche:

    In a small mixing bowl, combine the crème, horseradish & lemon juice

    Add Salt and pepper to taste

    Beat with a whisk until slightly thickened

    Assembly:

    Spread crème fraiche on both sides of roll

    Put about 4 slices of beef folded in half on bun

    Place 2 pieces of arugula on top of beef.


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