Roast Beef Sandwiches

Name: Roast Beef Sandwiches
Yield: makes 6
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 1/2 pounds beef eye of round; 1 1/2 teaspoons coarse salt; 1/2 teaspoon freshly ground 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 each); Horseradish Cream (recipe follows); 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; (makes about 1 cup)

January 26, 2012

To make slicing easier and more precise, make the beef a day ahead and refrigerate it overnight.

Recipe information

Yield
makes 6

Ingredients

2 tablespoons olive oil

1 tablespoon unsalted butter

1 1/2 pounds beef eye of round

1 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground 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 each)

Horseradish Cream (recipe follows)

Horseradish Cream

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

(makes about 1 cup)

Preparation

Step 1
Preheat the oven to 425°F. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.
Step 2
Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.
Step 3
Transfer skillet to oven. Bake until an instant-read thermometer registers 130°F for medium-rare, 18 to 22 minutes. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.
Step 4
Slice beef very thinly crosswise. Peel and pit avocados; cut into 1/2-inch-thick 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
Step 5
Stir together all ingredients in a small bowl until smooth. Spread can be refrigerated, covered, up to 1 week. Bring to room temperature before using.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSandwich Beef Meat Horseradish Herbs & Spices Main Dinner Lunch Nut Free Easy Weeknight Meals Roast Cookbooks

Recipe information

Ingredients

Horseradish Cream

Preparation

Step 1

Step 2

Step 3

Step 4

Horseradish Cream

Step 5

Recipe notes