ROAST BEEF FRENCH DIP WITH GREEN PEA PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Two 3-inch wide long loaves French crusty bread (8 inches of bread per sandwich), split
- For the pesto: In a food processor, combine the basil, peas, Parm, mint, tarragon, garlic and about 1/2 cup EVOO. Season with salt and pepper and process to almost smooth. Transfer to a small container until ready to use. Or refrigerate and bring to room temperature when ready to serve.
- For the beef: Bring the roast to room temperature. Sprinkle the meat with the salt, pepper and rosemary.
- Preheat the oven to 475 degrees F.
- Heat 2 tablespoons EVOO in a Dutch oven or large cast-iron skillet over medium-high heat. Brown the meat evenly, 5 minutes. Then transfer to the oven and roast 30 minutes, or until the internal temperature registers 120 degrees F on a meat thermometer.
- Transfer the roast to a cutting board and cover with foil, 30 minutes. Wrap and store if not serving right away.
- To serve, very thinly slice the meat. Heat the stock to warm but not boiling. Quickly dip the meat in the stock and place on the French bread. Top with the green pea pesto and set the bun top in place.
CILANTRO-CRUSTED ROAST BEEF SANDWICHES WITH CILANTRO-HORSERADISH PESTO
Horseradish is the traditional accompaniment for roast beef, and the pesto here marries the cilantro flavor with the tang of the horseradish. It is very portable and doesn't need refrigeration.
Provided by Ingrid Hoffmann
Categories main-dish
Time 3h1m
Yield 4 servings
Number Of Ingredients 13
Steps:
- To prepare the roast:
- Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside.
- Preheat the oven to 325 degrees F.
- In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors.
- Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle. While the roast rests, make the pesto.
- To prepare the pesto:
- In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt. Puree until well combined. With the motor running, drizzle in 1/4 cup of oil. Process until smooth. Add additional oil, if needed, until a drizzling consistency is reached.
- To serve: Using a sharp knife, thinly slice the roast beef. Put a few slices of roast beef on the bottom of each sandwich roll. Drizzle the cilantro pesto directly on the beef.
ROAST-BEEF SANDWICH
Check our recipe for Roast Beef with Caramelized Shallots and use leftovers for this sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Make spread: Mix together mayonnaise, pesto, and mustard; season with salt and pepper.
- Layer bottom roll half with spread, greens, beef, onion, and cornichons; top with other roll half.
BEEF-PESTO PANINI
Now you can make this take-out favorite at home in just minutes. Deli roast beef, basil pesto and mozzarella cheese provide the tasty filling in this grilled sandwich.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
- Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1130 mg
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