Roast Beef Sandwich
From The Martha Stewart Living Cookbook: The New Classics
Makes 6
To make the slicing easier and more precise, make the beef a day ahead and refrigerate it overnight.
Ingredients
Horseradish Cream
Rather rustic bread I went with a grainy, seedy bread that's also organic called Dave's Killer Bread. I also chose to use creme fraiche in place of cream cheese in the spread. So that makes me Martha Freaking Stewart!
From The Martha Stewart Living Cookbook: The New Classics
Makes 6
To make the slicing easier and more precise, make the beef a day ahead and refrigerate it overnight.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds of beef eye of round
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 3 firm, ripe avocados
- 2 medium tomatoes, cut into 1/4-inch-thick slices
- Lettuce and radicchio, for serving
- 12 slices rustic bread 1/2 inch thick)
- Horseradish Cream (recipe follows)
- Preheat the oven to 425°F. Heat a large oven proof skillet over medium high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.
- Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.
- Transfer skillet to oven. Bake until an instant-read thermometer registers 130°F for medium rare,c18 to 22 minutes. Transfer beef to cutting board; let rest at least 20 minutes before slicing.
- Slice beef very thinly crosswise. Peel and pit avocados, cut into 1/2-inch slices. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread. Spread horseradish Cream onto each remaining bread slice, and place on top of sandwich, spread side down.
Horseradish Cream
- Horseradish Cream
- Makes about 1 cup
- 8 ounces cream cheese, room temperature
- 1/4 cup prepared horseradish, or to taste
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Stir together all ingredients in a small bowl until smooth.
- Spread can be refrigerated, covered, up to 1 week.
- Bring to room temperature before serving.
Rather rustic bread I went with a grainy, seedy bread that's also organic called Dave's Killer Bread. I also chose to use creme fraiche in place of cream cheese in the spread. So that makes me Martha Freaking Stewart!