Rare Beef & Blue Cheese Crostini

Rare Beef & Blue Cheese Crostini


  • 300-400g eye fillet, cut into two even-sized steaks
  • 1 tablespoon meat rub or seasoning
  • olive oil
  • french bread stick
  • 150g soft blue cheese (costello, creamy blue brie)
  • freeze-dried plum slices (or fresh cherries if in season)
  • fresh rosemary, to garnish
  • balsamic glaze (optional)
Easy finger food that'll have them coming back for another bite. Makes about 20-24 crostini

Pair with Panhead Sandman Hazy Pale Ale – an easy chilly bin companion, inspired by an iconic ride. Tropical. Juicy. A southern hemisphere sun-chaser. Drop the tailgate, catch rays and recline in a wagon built for sha... sharing.

or Steinlager Zero – delivering a full flavour that is perfectly balanced with a dry, tangy finish and the crisp, clean bitterness that Steinlager fans know and love.

  1. Rub the eye fillet in the meat rub (or season well). Sear in a medium-hot pan with a little oil until cooked to medium-rare or to your liking. Cover and allow to rest for at least 15 minutes before slicing.
  2. Cut the french bread stick into 2cm-thick slices on the angle, and brush with a little olive oil, then sear until golden or toast in the oven for a few minutes.
  3. Spread each golden toast with blue cheese and sliced beef, then garnish with freeze-dried plum (or fresh cherry) and herbs. Drizzle with balsamic glaze if desired.

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