Baguette with Rotisserie Beef and Horseradish Mayonnaise

Baguette with Rotisserie Beef and Horseradish Mayonnaise

Crisp fresh baguette with rotisserie beef, red onion jam and a tangy horseradish Port Mahon 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 Mahon 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

To serve:

4 small baguettes
200ml beef gravy
Butter to spread


Rotisserie Beef:

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.

Horseradish mayonnaise:

Step 1 | Combine Port Mahon 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.


Scott Pickett
Scott Pickett

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