New Baguette Beef Mayo


Author: Scott Pickett of Estelle Bistro


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

Cooking Method

Rotisserie Beef:

  1. Season rib with salt and cracked pepper, seal in very hot and heavy pan.
  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:

  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:

  1. Combine Port Mahon Mayonnaise, horseradish cream and sour cream. Season with salt and pepper to taste.

To serve:

  1. Butter baguette.
  2. Layer thinly sliced beef rib on baguette, followed by red onion jam and horseradish mayonnaise. To finish, drizzle with beef gravy.