Name: Peppered beef and blue cheese canapés
Cook time: 30 min
Total time: 30 min
Ingredients: 500 gram beef fillet, trimmed; 1/4 cup (60ml) olive oil; 2 tablespoon finely cracked black pepper; 180 gram packet lavash crispbreads; 1 small bunch watercress; Blue cheese mousse; 100 gram blue cheese, softened; 100 gram packaged cream cheese, softened; 1/4 cup (60ml) cream

Ingredients

500 gram beef fillet, trimmed

1/4 cup (60ml) olive oil

2 tablespoon finely cracked black pepper

180 gram packet lavash crispbreads

1 small bunch watercress

Blue cheese mousse

100 gram blue cheese, softened

100 gram packaged cream cheese, softened

1/4 cup (60ml) cream

Method

1.Halve beef lengthways; rub with oil and pepper. Cook beef on heated oiled grill plate (or grill or barbecue) until cooked to your liking, turning beef once. Cover beef; stand 10 minutes before slicing thinly.

2.Meanwhile, to make blue cheese mousse, stir ingredients together until smooth; season to taste.

3.Serve lavash topped with beef, a spoonful of mousse and sprigs of watercress.

Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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