Tea Fit for a Queen by Historic Royal Palaces Enterprises Limited

Author:Historic Royal Palaces Enterprises Limited
Language: eng
Format: epub
ISBN: 9781473502635
Publisher: Ebury Publishing

TOASTS WITH CURED BEEF AND MUSTARD MAYONNAISE

This recipe for a simple cure infuses tender beef fillet with a punchy peppery flavour. We’ve mixed the accompanying mustard with mayonnaise so as not to overpower the wonderfully flavoursome beef, but if you’re a stickler for tradition, serve it with a tangy English mustard.

Serves 6

½ tsp mixed peppercorns

a good pinch of cayenne pepper

½ tsp fennel seeds

1 tsp salt

150g trimmed beef fillet

olive oil, for frying

4 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp chopped tarragon, plus extra sprigs to garnish

12 slices baguette, toasted

6 gherkins, halved

Grind the peppercorns, cayenne, fennel seeds and salt together in a pestle and mortar or small spice grinder until finely ground. Put the beef fillet on a piece of cling film and rub the spice mix all over. Wrap tightly in the cling film and chill in the fridge for up to three days.

To cook the beef, heat a little olive oil in a frying pan, unwrap the beef and brown it on all sides. Set aside on a board to cool.

Mix together the mayonnaise, mustard and tarragon. If it seems very thick, stir in 1–2 teaspoons of cold water. Spread a little on each slice of toast. Slice the beef thinly and arrange on top. Garnish with a gherkin half and serve with a sprig of tarragon. There’ll be some leftover beef, which keeps well, wrapped in cling film, in the fridge for another two days.

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