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Beef Baguettes with Mustard
and Cranberry Dressing

4 x 90g lean beef minute steaks

Ginger Oil

1 large baguette made using bread recipe with Biohawk product

2 tomatoes, sliced

2 cups (50g) watercress sprigs

½ red onion, thinly sliced

Mustard & cranberry dressing

1 ½ tablespoons extra virgin olive oil

2 teaspoons white wine vinegar

2 teaspoons wholegrain mustard

1 tablespoon cranberry sauce


Pound the steaks with a meat mallet until about 2mm thick. Rub with Ginger oil and season with salt and pepper.

Slice Onion and coat wih Ginger oil. Slice tomato and coat with Ginger oil.

Heat a frypan over high heat. Cook the steaks, 2 at a time, for 30 seconds each side for medium or until cooked to your liking. Rest for 3 minutes, then slice.

Meanwhile, for the dressing, whisk ingredients with 1 tablespoon boiling water until combined. Season to taste.

Fill the baguette pieces with tomato, watercress, onion, sliced steaks and any beef juices. Drizzle over the mustard dressing and serve immediately.

 

Ginger Oil: Add 5 teaspoons of Relief to 200ml of oil and store ready to use.

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