Baguette with Rotisserie Beef and Horseradish Mayonnaise
Crisp fresh baguette with rotisserie beef, red onion jam and a tangy horseradish Port Mahón Mayonnaise.
Recipe by Scott Pickett of Estelle Bistro.
Yield: 4 portions
For the beef:
1kg rib of beef
For the horseradish mayonnaise:
200 grams Port Mahón Mayonnaise
100 grams horseradish cream
50 grams sour cream
10 grams of fresh horseradish
For the onion jam:
1kg sliced red onion
250ml red wine
250ml red wine vinegar
250 grams sugar
Salt and pepper to taste
4 small baguettes
200ml beef gravy
Butter to spread
Step 1 | Season rib with salt and cracked pepper, seal in very hot and heavy pan.
Step 2 | Place rib on rotisserie and cook until a core temperature of 37 degrees Celcius is reached. Rest for 30 minutes before carving.
Red onion jam:
Step 1 | Place sliced onions with red wine, red wine vinegar and sugar in a saucepan, and slowly cook until a jammy consistency is reached.
Step 1 | Combine Port Mahón Mayonnaise, horseradish cream and sour cream. Season with salt and pepper to taste.
To serve the baguette:
Step 1 | Butter baguette.
Step 2 | Layer thinly sliced beef rib on baguette, followed by red onion jam and horseradish mayonnaise. To finish, drizzle with beef gravy.