Roast beef toast,
jalapeño mayonnaise,
pickled onion and Quescrem Christmas
1h
5 servings
Ingredients
For the roast beef
1 kg of Galician veal round steak supreme
Salt
Black pepper
For the jalapeño mayonnaise
1 egg
10 grams of vinegar
200 grams of oil
Salt to taste
20 grams of pickled jalapeño puree
For the pickled red onion
1/2 red onions
75 grams of sugar
250 ml vinegar
For assembly
Quescrem Christmas
Preparation
Process
For the roast beef
1. Preheat the oven to 200°C.
2. Season the meat with salt and pepper and place it in a baking dish.
3. Roast the meat for 15-20 minutes.
4. Then reduce the temperature to 120°C and cook until the internal temperature of the meat reaches 50°C.
For the jalapeño mayonnaise
1. Crush a jar of pickled jalapeño peppers.
2. Prepare a classic mayonnaise by mixing one egg, vinegar, oil and salt to taste.
3. Add the jalapeño puree to the mayonnaise and mix well.
For the pickled red onion
1. Dissolve 300 grams of sugar in one liter of vinegar in a saucepan over medium heat.
2. Cut the red onion into julienne strips and place in a bowl.
3. Pour the hot vinegar and sugar mixture over the onion.
4. Cover and leave to macerate for 24 hours.
Assembly of the toast
1. With the help of a piping bag, spread Quescrem Christmas on the bread.
2. Cut the roast beef into thin slices and place them on top of the Quescrem Christmas.
3. Finish with dots of spicy mayonnaise on top of the meat and pickled onion.
Enjoy your roast beef toast, jalapeño mayonnaise, pickled onion and Quescrem Christmas!
