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|
Yield: 8 portions
|
Ingredients
|
Amount
|
|
Crème fraîche
|
1/3 C
|
| Dijon
mustard |
1 Tbsp |
| Wholegrain
mustard |
1 Tbsp |
| Chives,
minced |
2 tsp |
| Tarragon,
fresh, chopped |
1 tsp |
| Salt
and cayenne pepper |
to
taste |
| Precooked
Shoulder Tender or Prime Rib |
1 1/2
lb |
| Extra
virgin olive oil |
1 Tbsp |
| Country
bread |
8 slices |
| Butter |
3 Tbsp |
| Watercress,
thick stems removed |
2 bu |
| Lemon
juice |
as
needed |
| Tomato
Confit (recipe
follows) |
|
|
1. Combine the crème
fraîche, mustard, chives and tarragon
in a small bowl and whisk to blend. Season
with salt and pepper.
|
| 2.
Toast the bread on the grill and spread each slice
with butter while still warm. |
| 3.
Toss the watercress with the crème fraîche
dressing. Taste and adjust the seasoning with
salt, pepper or lemon juice if necessary. |
| 4.
Slice the beef thinly. On each slice of toast,
arrange some of the beef, then the watercress
and finally the tomatoes. Serve at once. |
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