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Photo of Rare roast pepper beef baguettes with pickled onions, herb cream and rocket by WW

Rare roast pepper beef baguettes with pickled onions, herb cream and rocket

8
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Warm weather calls for outdoor adventures and picnics. These tasty beef baguettes are the perfect thing, with herbed sour cream, fresh rocket and some simple picked onions, this little sandwich packs lots of flavour.

Ingredients

Red wine vinegar

2 tbs

Salt

½ tsp

Caster sugar

1 tsp

Red onion

1 medium, thinly sliced

Peppercorn

1 tbs, black variety, crushed

Beef fillet (tenderloin), raw

280 g, (buy 350g fillet)

Extra light sour cream

2 tbs

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Capers, rinsed, drained

1 tbs, chopped

Fresh flat-leaf parsley

1 tbs, finely chopped

Fresh chives

1 tbs, finely chopped

Sourdough baguette

240 g, cut into 4 pieces

Tomato(es)

2 medium, sliced

Rocket

75 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine vinegar, salt and sugar in a small bowl and stir to dissolve sugar. Add onion, toss to combine and set aside for 30 minutes to pickle. Drain.
  2. Preheat oven to 200°C. Rub pepper evenly over beef. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook beef for 1-2 minutes each side or until browned. Transfer to a baking tray. Bake for 15 minutes or until cooked to your liking. Cover beef with foil and set aside for 5 minutes to rest before slicing thinly.
  3. Meanwhile, combine sour cream, yoghurt, capers, parsley and chives in a small bowl.
  4. Split baguettes down top centre. Open out baguettes and fill with roast beef, pickled onions, tomato and rocket. Season. Drizzle with sour cream mixture.

Notes

TIP: You can use 1 tbs wholegrain mustard instead of peppercorns. In step 2, brown beef then spread evenly with mustard. Continue as per recipe.

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