Roast beef tartines with onion chutney
Crispy tartines topped with tender roast beef seasoned with ginger, black pepper and nutmeg, served with an aromatic red onion chutney with Kikkoman Sauce for Rice - sweet offering a pleasant balance of sweetness, acidity and heat.
Nutritional facts (per portion):
1,945 kJ / 465 kcalPreparation
Step 1
200 g roast beef – 10 ml rapeseed oil – 1 pinch salt – 1 pinch freshly ground black pepper – 1 pinch ground ginger – 1 pinch ground nutmeg
Pat the roast beef dry with kitchen paper, then rub thoroughly with the oil, salt, pepper, ginger and nutmeg.
Step 2
Sear the meat in a very hot pan on all sides until deeply browned. Transfer to an oven preheated to 120 °C and roast until the internal temperature reaches 52–54 °C. Once cooked, leave the meat to rest for at least 15 min, then slice very thinly.
Step 3
200 g red onion – 10 ml rapeseed oil – 10 g brown sugar – 50 ml balsamic vinegar – 40 ml Kikkoman Sauce for Rice - sweet – 1 pinch freshly ground black pepper – 1 bunch fresh thyme – ½ fresh chilli
Cut the onion into thin slivers and sauté in the oil over a medium heat. Once softened, add the brown sugar and cook until lightly caramelised. Pour in the balsamic vinegar and Kikkoman Sauce for Rice - sweet. Strip the leaves from the thyme, then add them with the pepper and finely chopped chilli. Simmer gently for 20–25 min, stirring regularly, until the onion is soft, glossy and has a thick, jam-like consistency.
Step 4
120 g baguette – 10 ml olive oil
Cut the baguette into diagonal slices, lightly brush with the olive oil and bake in a preheated oven at 190 °C for 2–3 min until golden and crisp.
Step 5
10 g mustard leaves
Spread a layer of the red onion chutney from Step 3 onto each crispy tartine. Top with the roast beef from Step 2 and finish with the mustard leaves.
Tip
If mustard leaves are hard to find, rocket or watercress make good substitutes.
Recipe-ID: 1817
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200 g roast beef – 10 ml rapeseed oil – 1 pinch salt – 1 pinch freshly ground black pepper – 1 pinch ground ginger – 1 pinch ground nutmeg
Pat the roast beef dry with kitchen paper, then rub thoroughly with the oil, salt, pepper, ginger and nutmeg.
200 g red onion – 10 ml rapeseed oil – 10 g brown sugar – 50 ml balsamic vinegar – 40 ml Kikkoman Sauce for Rice - sweet – 1 pinch freshly ground black pepper – 1 bunch fresh thyme – ½ fresh chilli
Cut the onion into thin slivers and sauté in the oil over a medium heat. Once softened, add the brown sugar and cook until lightly caramelised. Pour in the balsamic vinegar and Kikkoman Sauce for Rice - sweet. Strip the leaves from the thyme, then add them with the pepper and finely chopped chilli. Simmer gently for 20–25 min, stirring regularly, until the onion is soft, glossy and has a thick, jam-like consistency.
120 g baguette – 10 ml olive oil
Cut the baguette into diagonal slices, lightly brush with the olive oil and bake in a preheated oven at 190 °C for 2–3 min until golden and crisp.
10 g mustard leaves
Spread a layer of the red onion chutney from Step 3 onto each crispy tartine. Top with the roast beef from Step 2 and finish with the mustard leaves.
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