HORSERADISH SAUCE FOR ROAST BEEF SANDWICHES RECIPES
BEEF AND HORSERADISH SAUCE SANDWICH RECIPE | INA GARTEN ...
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 2 minutes
Prep Time 20 minutes
Cook Time 22 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
- To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
- Yield: 1 cup
ROAST BEEF HORSERADISH ROLL-UPS | ALLRECIPES
I make a batch of these roll-ups on Sunday and give them to the hubby and kids in their lunches throughout the week. They are also great to put out for parties!
Provided by Tinker802
Categories Sandwich Wraps and Roll-Ups
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
- Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
- To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.
Nutrition Facts : Calories 551.3 calories, CarbohydrateContent 64.4 g, CholesterolContent 52.8 mg, FatContent 17.2 g, FiberContent 4.3 g, ProteinContent 32.3 g, SaturatedFatContent 6.9 g, SodiumContent 1789 mg, SugarContent 4.1 g
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