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Beef and horseradish tart recipe

Beef and horseradish tart

Created by The Tesco Recipes team

Top puff pastry with crème fraîche and tender fillet steak to make this simple, gluten-free tart. Finish with some rocket and a drizzle of horseradish for a brilliant Boxing Day dinner.

See method
  • Serves 4
  • Takes 50 mins
  • 467 calories / serving
  • Gluten-free

Ingredients

  • 280g pack gluten-free ready rolled puff pastry
  • 1 medium egg, beaten
  • 120g crème fraîche, plus 1 tbsp
  • 1 tbsp horseradish sauce, plus 1 tsp
  • 1 tsp olive oil
  • 210g Tesco Finest Fillet Steak, removed from the fridge 30 mins before cooking
  • ½ lemon, juiced
  • large handful rocket

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Each serving contains

Energy
1940kJ 467.0kcal
23%
Fat
33g
high47%
Saturates
18g
high89%
Salt
1.1g
medium18%
Sugars
2g
low2%

of the Reference intake

Carbohydrate 27.3gProtein 13.7gFibre 3.0g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and place on a large, nonstick baking sheet. Score a 1cm border around the edge of the pastry and prick with a fork all over the inside of the border.Brush the border with the beaten egg then bake for 10-12 mins, until risen and golden. Mix the 120g crème fraîche and 1 tbsp horseradish. Gently push down the centre of the pastry, then spread the crème fraîche mix inside the pastry border. Bake for 8-10 mins, until well coloured. Remove from the oven and set aside.
  2. Whilst the pastry is cooking, heat the oil in a large frying pan. Pat the steak dry with kitchen paper and season with a pinch of salt. Fry the steak for 2-3 mins each side, until medium/rare. Set aside on a plate to rest.
  3. Mix the remaining 1 tbsp crème fraîche and 1 tsp horseradish with the lemon juice and season to taste to make a dressing. Finely slice the steak and lay the slices over the tart. Scatter over the rocket and finish with the dressing.
  • Tip: As an alternative, use leftover roast beef in place of steak. Cut into thin slices and drape over the tart before serving.

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