The croûtons can be made ahead of time and stored on absorbent paper in an airtight container for up to five hours. If you want to make them a day ahead, refresh them in the oven at 180C a few hours before serving.
Ingredients
Method
Main
1.Preheat oven to 180C. Place baguette slices on an oven tray, brush with a little olive oil, season to taste and bake, turning once, until golden (3-5 minutes each side). Set aside.
2.Finely dice sirloin, transfer to a bowl and refrigerate until chilled.
3.Combine remaining ingredients (except lemon juice and chervil), add to beef, toss to combine, then refrigerate until just before serving. Add lemon juice, season to taste, divide among croûtons, top with chervil and serve.
This recipe is from the January 2012 issue of .
Drink Suggestion: Pale, dry pinot noir rosé. Drink suggestion by Max Allen
Notes