| | Beef and asparagus pizza with horseradish cream
Beef and asparagus pizza with horseradish cream
Beef and asparagus pizza with horseradish cream 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 180°C.
  2. Place the onion on a baking tray, drizzle with 1 tablespoon oil and season. Roast for 20 minutes or until soft and lightly caramelised. Set aside.
  3. Increase the oven to 200°C and line 2 baking trays with baking paper.
  4. Combine the sour cream, cream, mustard and half the horseradish cream in a bowl with 2 tablespoons water, then chill until needed.
  5. Coat the beef in the remaining 45g horseradish cream, then roll in the finely chopped rosemary until evenly coated. Season.
  6. Heat the remaining 1 tablespoon oil in a non-stick frypan over medium-high heat. Cook the beef, turning, for 4-5 minutes until browned. Set beef aside to rest until completely cool, then cut into thin slices.
  7. Combine tomato passata and tomato sauce in a bowl, season, then spread half over 1 Lebanese bread. Top with half the asparagus and onion. Repeat with remaining bread, sauce and toppings.
  8. Transfer the pizzas to the prepared trays and cook for 6-8 minutes until crisp and golden. Remove pizzas from the oven, scatter with beef slices and return to the oven for 2-3 minutes until just heated through. Drizzle the pizzas with the horseradish cream sauce, then slice and serve immediately.
Time for preparing:
35 min.
Servings:
2

Ingredients:

  • 3 pickling onions or small onions, cut into 1cm rings
  • 2 tablespoons olive oil
  • 1/4 cup (60g) sour cream
  • 2 tablespoons pure (thin) cream
  • 3 teaspoons wholegrain mustard
  • 1/3 cup (90g) horseradish cream
  • 400g beef eye fillet, trimmed
  • 1 1/2 tablespoons finely chopped rosemary
  • 1/2 cup (125ml) tomato passata
  • 2 tablespoons tomato sauce (ketchup)
  • 2 Lebanese breads
  • 2 bunches asparagus, trimmed, blanched, refreshed
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