Want More Money? Get Beef Recipes
Rare roast beef sandwiches have to be top of the record for a particular picnic. Add in mustard mayo, spicy salad leaves and roast veg and you have a heavenly combo. Do use great bread; tremendous-contemporary sourdough is the right backdrop right here.
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Makes 6
Ingredients
600g (approx.) sirloin beef roast
Olive oil
6 baby beets, halved
6 baby carrots
6 slices good bread, eg contemporary sourdough
Handful of mesclun salad leaves or microgreens
Mustard mayo
1 cup good-quality mayonnaise
three tsp dijon mustard
Lemon juice to taste
Method
Take the meat out of the fridge about half-hour earlier than cooking so it has time to return to room temperature. Heat oven to 200C.
Place a frying pan over a excessive heat. While the pan is warming, calmly drizzle meat with olive oil and scatter with a generous amount of flaky sea salt and freshly cracked pepper. When the pan is basically hot, place the meat in and sear on all sides till nicely coloured - this may take about 5-6 minutes.
Transfer meat to a lined oven dish. Roast for quarter-hour, then turn oven down to 180C and roast till the meat is medium uncommon, about another 20 minutes. Add the beets and carrots and drizzle the whole lot with just a little more olive oil.
Take from oven and place meat on a plate. Cover loosely with foil and leave to relaxation for no less than 20 minutes.
Combine mustard mayonnaise substances, adjusting the seasoning as crucial by including salt and/or lemon juice.
To assemble sandwiches, lay out bread slices and spread with a generous amount of mustard mayo. Scatter with salad leaves and sprinkle with a flick of flaky sea salt and freshly cracked black pepper. Eat right away. Top with thin slices of beef and the roast veg.
Read More:
* Recipes: a laid-again lunch of sandwiches, salad & cookies
* Recipe: Ultimate barbecue steak sandwiches
* Recipe: Green cheese toasties
Rare ROAST BEEF & ROASTED Baby VEG SANDWICHES WITH MUSTARD MAYO
Makes 6
Ingredients
600g (approx.) sirloin beef roast
Olive oil
6 baby beets, halved
6 baby carrots
6 slices good bread, eg contemporary sourdough
Handful of mesclun salad leaves or microgreens
Mustard mayo
1 cup good-quality mayonnaise
three tsp dijon mustard
Lemon juice to taste
Method
Take the meat out of the fridge about half-hour earlier than cooking so it has time to return to room temperature. Heat oven to 200C.
Place a frying pan over a excessive heat. While the pan is warming, calmly drizzle meat with olive oil and scatter with a generous amount of flaky sea salt and freshly cracked pepper. When the pan is basically hot, place the meat in and sear on all sides till nicely coloured - this may take about 5-6 minutes.
Transfer meat to a lined oven dish. Roast for quarter-hour, then turn oven down to 180C and roast till the meat is medium uncommon, about another 20 minutes. Add the beets and carrots and drizzle the whole lot with just a little more olive oil.
Take from oven and place meat on a plate. Cover loosely with foil and leave to relaxation for no less than 20 minutes.
Combine mustard mayonnaise substances, adjusting the seasoning as crucial by including salt and/or lemon juice.
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