Roast beef and creamed horseradish sandwich

There is nothing better than a gourmet sandwich.
 
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Recipe from: 21 January 2011

Cooking time: 1.5 hrs
 
 

Ingredients

 
  • 2.75
    kg
    beef prime rib or sirloin
  • 1
    Tbs
    flour
  • 1
    Tbs
    English mustard
  • salt and pepper
  • 1
    onion peeled - halved
  • Creamed horseradish
  • 1/4 - 1/2
    cup
    grated horseradish
  • 2
    cup
    sour cream
  • 2
    Tbs
    lemon juice
  • 1
    tsp
    salt
 
 

Method

 
Roast beef
Preheat oven to 475F (240°C)
It depends on what cut you have chosen, but I like to use a joint with a fat layer as it provides basting juices to keep the meat succulent and moist. Mix the mustard and flour and rub all over the piece of meat. Season with salt and pepper.
Place the piece of meat on the onions halves in a roasting tin. During roasting time, the onions will caramelize and impart a fantastic flavor to the meat. For about 30 minutes cook the meat on the set temperature. Then turn the heat down to 375F(190°C) and cook the meat to your liking.

Delia Smith has the following guide:
15minutes per 450g - rare
Add 15 minutes to total cooking time for medium rare
Add 30 minutes for well done.

Baste the meat every now and then to keep it moist.
To see if the meat is cooked to your like, insert a skewer in the thickest part of the meat. The juices will indicate how well the meat is cooked.
Once the meat is cooked to your liking, remove it from the heat and let the meat rest for at least 30 minutes. Cover loosely with tin foil.

Creamed horseradish

Mix all the ingredients in a ceramic bowl about 1 hour before serving.

To assemble

Cut a thick slice of rye bread, butter and layer with thin slices of roast beef, peppery rocket or watercress, avocado,capers and finish off with a big dollop of creamed horseradish.
 

Read more on: beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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