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INGREDIENTS
400g Beef eye fillet
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2 Tablespoons Gaucho
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100ml Olive oil
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1/2 Bunch flat parsley
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Juice of lemon
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50ml Apple cider vinegar
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2 Garlic cloves
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1 French baguette
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250g Cherry Tomatoes
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3 Tablespoons butter
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INSTRUCTIONS
1.
Cook eye fillet to your liking and set aside to cool, then slice into 10 pieces.
2.
To make the sauce put GAUCHO marinade, parsley, lemon juice, apple cider vinegar, garlic and olive oil into a jug and blitz with a hand blender until smooth.
3.
Peel and slice onion into 1 cm rings.
4.
Slice cherry tomatoes into halves.
TO SERVE
Butter baguette then add eye fillet and two half cherry tomatoes. Drizzle over the Gaucho sauce. Use one tablespoon of sauce per canape.
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