Rare Roast Beef, Horseradish Cream & Tarragon Pastry Discs

Method

1. Whisk together the red wine, olive oil, vinegar and tablespoon of mustard in a small dish. Using a pastry brush, brush all sides of the tenderloin with the marinade then pour the remaining marinade over the beef. Cover and place in refrigerator for 1 hour, turning the meat over halfway through.
2. Preheat oven to 180°C fan-forced (200° C conventional).
3. Unroll the thawed pastry and place on a floured benchtop. Using a 5.5-6cm round cutter, cut disks of pastry from the dough. Prick each disk 2-3 times with the tines of a fork and place on two lined baking sheets. Bake for 12-15 minutes until golden then remove from the oven and set aside to cool.
4. To make the horseradish cream, combine 1 teaspoon dijon, horseradish, creme fraiche and chopped tarragon. Set aside in the fridge until ready to assemble.
5. Scrape off the marinade from the beef and pat dry. Preheat a large cast iron pan on medium high heat and sear all sides of the beef tenderloin. Place on a baking tray and bake for 20 minutes or until a thermometer inserted in the centre reads between 48-52° Celsius. Remove from oven and set aside to cool completely, then chill in the refrigerator. When ready to assemble, cut the beef into very thin slices.
6. To assemble the canapés, take one pastry disk and top with a folded slice of beef. Top that with a dollop of horseradish cream and then add a fresh tarragon leaf or flower. Repeat with remaining ingredients. Serve.
7. TIP: To help you slice the beef as thin as possible, chill it in the freezer for 30-45 minutes before slicing.