Roast Beef Canapes

Roast Beef Canapes


Serves: 8


Blue Triangle 30cm-long Baguette Bread
Blue Triangle Olive Oil Cooking Spray
Blue Triangle 200g sliced rare roast beef, cut into strips
Blue Triangle 200g roasted red capsicum, thinly sliced


Horseradish Mayonnaise

Blue Triangle ½ cup S&W whole-egg mayonnaise
Blue Triangle 1 tablespoon Horseradish Cream
Blue Triangle 1 ½ teaspoons Dijon Mustard



  1. Preheat oven to 180°C. Trim ends from bread. Cut into 24, 5mm-thick slices. Place bread slices, in a single layer, on 2 oven trays. Spray with oil. Bake for 8 to 10 minutes, swapping trays over halfway through cooking, or until light golden. Remove to a wire rack to cool completely.
  2. Make horseradish mayonnaise: Meanwhile, combine mayonnaise, horseradish cream and mustard in a small bowl. Season with salt and pepper.
  3. Top each bread slice with roast beef. Dollop with horseradish mayonnaise and top with capsicum. Season with pepper. Serve immediately.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Toasted bread can be made up to 1 day ahead. Store in an airtight container.

 Horseradish mayonnaise can be made up to 2 days ahead. Store in an airtight container in the fridge.

 Variation: Replace horseradish and mustard with 2 tablespoons finely-chopped semi-dried tomatoes and 1 tablespoon chopped basil.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The farmers of Cape Grim produce amazing cattle and Greenhams process it humanely and we get to use fully traceable, beautifully flavoured grass fed beef. What a priviledge!

Jesse McTavish, The Kettle Black
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