Scotch Fillet Steak Appetizers

Directions

1. Preheat your barbecue.
2. Season your meat with Magic Dust and place the steak on the barbecue for indirect cooking. Remove it when the internal temperature reaches 57°C to 60°C, then let it rest for 7 minutes.
3. While the steak is cooking, combine all Horseradish Sauce ingredients in a bowl and set aside.
4. While the steak is resting, slice baguettes and toast them on the barbecue.
5. After resting, return the steak to the red-hot barbecue for a quick char, around 90 seconds per side.
6. Slice the steaks, add them to the toasted baguette, drizzle with Horseradish Sauce, and garnish with fresh chives.