Donna Hay - Recipes

rare roast beef with horseradish cream

12 slices baguette
olive oil, for brushing
¼ cup (60ml) sour cream
2 teaspoons horseradish cream
watercress sprigs, to serve
250g rare roast beef, finely sliced

Brush the bread with a little of the oil and cook on a preheated hot char-grill pan until golden and crisp on both sides. Combine the sour cream and horseradish cream. To serve, place sprigs of watercress, a slice of beef and a dollop of the sour cream mixture on the bread. Makes 12.