Beef Snack Board
This beef snack board is hearty, colourful, and simple to prepare. Tender beef slices are paired with fried vegetables and bold horseradish for balance. It is perfect for sharing and can be adapted to suit what you have available.
This beef snack board is hearty, colourful, and simple to prepare. Tender beef slices are paired with fried vegetables and bold horseradish for balance. It is perfect for sharing and can be adapted to suit what you have available.
Servings 4 People
Ingredients
- 500 g roast beef thinly sliced cooked or pan-seared steak
- 200 g mushrooms sliced
- 2 medium tomatoes cut into thick slices
- 1 large aubergine cut into 1 cm slices
- 2 tbsp vegetable oil
- salt to taste
- Freshly ground black pepper to taste
- 2 tbsp fresh parsley finely chopped
- 4 tbsp horseradish sauce
Optional additions:
Instructions
- Heat 1 tablespoon of oil in a large frying pan over medium heat.2 tbsp vegetable oil
- Add the aubergine slices and cook until golden on both sides. This takes about 6–8 minutes. Remove and place on paper towels.1 large aubergine
- Add the remaining oil to the pan. Fry the mushrooms until browned and tender. Season lightly with salt and pepper.200 g mushrooms, 2 tbsp vegetable oil, salt, Freshly ground black pepper
- Remove and set aside.
- Fry the tomato slices for about 1–2 minutes per side. They should soften but keep their shape.2 medium tomatoes
- Arrange the sliced beef in a gentle arc across a large serving board. Keep the slices slightly overlapping for a neat look.500 g roast beef
- Place the fried mushrooms, tomatoes, and aubergine along one side of the beef.
- Sprinkle chopped parsley over the vegetables for colour and freshness.2 tbsp fresh parsley
- Add a generous spoonful of horseradish onto the board.4 tbsp horseradish sauce
- Serve immediately while the vegetables remain warm along with any variety of sides.Mustard, Pickled gherkins, Bread, Roasted baby potatoes
Equipment
- Platter or platter
Notes
Notes:
Roast beef leftovers work very well for this dish.
The vegetables can vary. Fried onions, peppers, or courgettes also pair well with beef.
Serve with crusty bread or mini rolls to make the board more filling.
Warm beef enhances flavour, but room-temperature slices also work nicely.
Nutrition
Calories: 209kcal | Carbohydrates: 13g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 71mg | Sodium: 1953mg | Potassium: 965mg | Fiber: 5g | Sugar: 8g | Vitamin A: 707IU | Vitamin C: 75mg | Calcium: 379mg | Iron: 3mg
