ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
- Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
- When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
- Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
- Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
- Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
- Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
- Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
- Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
HOT ROAST BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
- To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
- Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!
BASIL MAYONNAISE
Make and share this Basil Mayonnaise recipe from Food.com.
Provided by Cristina Barry
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.
ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE
A simple and tasty sandwich. I usually use a sandwich roll and add the meat until it looks good, lol.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
- Season dressing with salt and pepper.
- Spread bottom piece of bread with half of dressing.
- Top with roast beef, tomatoes and arugula.
- Sprinkle with salt and pepper.
- Spread remaining dressing on top piece of bread.
- Press bread, dressing side down, onto arugula.
- Cut into 4 pieces and serve.
Nutrition Facts : Calories 328.6, Fat 10.4, SaturatedFat 3.7, Cholesterol 88.4, Sodium 279.8, Carbohydrate 24.6, Fiber 2.8, Sugar 5.2, Protein 35.4
LEMON-BASIL MAYONNAISE
Make and share this Lemon-Basil Mayonnaise recipe from Food.com.
Provided by SoupCookie
Categories Low Protein
Time 7m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Grate rind of lemon and squeeze out all its juice into the mayo. Add basil and black pepper, stir together and enjoy!
Nutrition Facts : Calories 157.1, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 279.1, Carbohydrate 11.4, Fiber 0.9, Sugar 2.5, Protein 0.6
ROAST BEEF WITH ROSEMARY MAYONNAISE
Categories Beef No-Cook Low Carb Quick & Easy Oscars Mayonnaise Rosemary Bon Appétit
Yield Makes 12 buffet servings or 8 main-course servings
Number Of Ingredients 7
Steps:
- Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead. Cover and keep refrigerated.)
- Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.
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