HOW TO MAKE HOT HORSERADISH RECIPES

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HOT ROAST BEEF SANDWICHES - THE PIONEER WOMAN – RECIPES ...



Hot Roast Beef Sandwiches - The Pioneer Woman – Recipes ... image

When I was growing up, I participated in my Episcopal church’s youth group, and I have lots of memories of weekly meetings where we did things like: 1

Provided by Ree Drummond

Categories     main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 10

12 whole Dinner Rolls Or Small Sandwich Buns (I Used Whole Wheat)
1 lb. Thinly Shaved Roast Beef Or Ham (or Both!)
1 lb. Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)
1/4 c. Mayonnaise
3 tbsp. Grated Onion (or 1 Tbsp Dried Onion Flakes))
1 tbsp. Poppy Seeds
1 tbsp. Spicy Mustard
1 tbsp. Horseradish Mayo Or Straight Prepared Horseradish
Dash Of Worcestershire
Optional Dressing Ingredients: Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper, Etc.)

Steps:

  • Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you're using Cheez Whiz, spread a layer on the top bun. Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. Great for a crowd!

MARY BERRY BEEF FILLET, FRESH HORSERADISH | BBC2 LOVE TO ...



Mary Berry Beef Fillet, Fresh Horseradish | BBC2 Love to ... image

For the perfect Sunday roast, follow this foolproof recipe for roasted fillet beef from Mary Berry. The homemade, fresh horseradish sauce makes for an added finishing touch.

Provided by Mary Berry

Yield Serves 6 - 8

Number Of Ingredients 1

Steps:

  • Preheat the oven to 220°C/200°C fan/Gas 7.

    Season the fillet with plenty of salt and black pepper and rub with the oil.

    Place a large frying pan over a high heat until very hot. Fry the fillet on all sides until browned.

    Sit the fillet in the centre of a roasting tin and spread the mustard evenly over the top. Lay the rosemary sprigs around the fillet in the tin and drizzle the beef with oil. Roast in the oven for 20–25 minutes for medium rare (or only 15 minutes, if it is a long, thin fillet).

    Remove the beef from the oven and set aside on a board. Cover with foil and leave to rest for 15 minutes. (If serving cold, leave to cool completely, then wrap in more foil and place in the fridge.)

    Meanwhile, to make the sauce, measure the mayonnaise, crème fraîche and mustard into a bowl. Stir to combine, then add the horseradish. Season and mix to combine. Chill until ready to serve alongside the beef.

    Carve the beef into thick or thin slices and serve with the sauce alongside.

    Mary’s tips:

    Beef can be fried up to 8 hours ahead and roasted to serve. If serving cold, the fillet can be roasted, carved, reassembled into it’s original shape a day ahead and wrapped in cling film. This prevents the pink slices from turning grey. Ideally carve just before serving.

    Not for freezing.

    It is important to ask for a middle cut piece of fillet so the beef is an even thickness and cooks evenly.

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HOT ROAST BEEF SANDWICHES - THE PIONEER WOMAN – RECIPES ...
When I was growing up, I participated in my Episcopal church’s youth group, and I have lots of memories of weekly meetings where we did things like: 1
From thepioneerwoman.com
Reviews 1
Total Time 40 minutes
Category main dish
  • Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you're using Cheez Whiz, spread a layer on the top bun. Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. Great for a crowd!
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MARY BERRY BEEF FILLET, FRESH HORSERADISH | BBC2 LOVE TO ...
For the perfect Sunday roast, follow this foolproof recipe for roasted fillet beef from Mary Berry. The homemade, fresh horseradish sauce makes for an added finishing touch.
From thehappyfoodie.co.uk
  • Preheat the oven to 220°C/200°C fan/Gas 7.

    Season the fillet with plenty of salt and black pepper and rub with the oil.

    Place a large frying pan over a high heat until very hot. Fry the fillet on all sides until browned.

    Sit the fillet in the centre of a roasting tin and spread the mustard evenly over the top. Lay the rosemary sprigs around the fillet in the tin and drizzle the beef with oil. Roast in the oven for 20–25 minutes for medium rare (or only 15 minutes, if it is a long, thin fillet).

    Remove the beef from the oven and set aside on a board. Cover with foil and leave to rest for 15 minutes. (If serving cold, leave to cool completely, then wrap in more foil and place in the fridge.)

    Meanwhile, to make the sauce, measure the mayonnaise, crème fraîche and mustard into a bowl. Stir to combine, then add the horseradish. Season and mix to combine. Chill until ready to serve alongside the beef.

    Carve the beef into thick or thin slices and serve with the sauce alongside.

    Mary’s tips:

    Beef can be fried up to 8 hours ahead and roasted to serve. If serving cold, the fillet can be roasted, carved, reassembled into it’s original shape a day ahead and wrapped in cling film. This prevents the pink slices from turning grey. Ideally carve just before serving.

    Not for freezing.

    It is important to ask for a middle cut piece of fillet so the beef is an even thickness and cooks evenly.

See details


HOT ROAST BEEF SANDWICHES - THE PIONEER WOMAN – RECIPES ...
When I was growing up, I participated in my Episcopal church’s youth group, and I have lots of memories of weekly meetings where we did things like: 1
From thepioneerwoman.com
Reviews 1
Total Time 40 minutes
Category main dish
  • Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you're using Cheez Whiz, spread a layer on the top bun. Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. Great for a crowd!
See details


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For the perfect Sunday roast, follow this foolproof recipe for roasted fillet beef from Mary Berry. The homemade, fresh horseradish sauce makes for an added finishing touch.
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  • Preheat the oven to 220°C/200°C fan/Gas 7.

    Season the fillet with plenty of salt and black pepper and rub with the oil.

    Place a large frying pan over a high heat until very hot. Fry the fillet on all sides until browned.

    Sit the fillet in the centre of a roasting tin and spread the mustard evenly over the top. Lay the rosemary sprigs around the fillet in the tin and drizzle the beef with oil. Roast in the oven for 20–25 minutes for medium rare (or only 15 minutes, if it is a long, thin fillet).

    Remove the beef from the oven and set aside on a board. Cover with foil and leave to rest for 15 minutes. (If serving cold, leave to cool completely, then wrap in more foil and place in the fridge.)

    Meanwhile, to make the sauce, measure the mayonnaise, crème fraîche and mustard into a bowl. Stir to combine, then add the horseradish. Season and mix to combine. Chill until ready to serve alongside the beef.

    Carve the beef into thick or thin slices and serve with the sauce alongside.

    Mary’s tips:

    Beef can be fried up to 8 hours ahead and roasted to serve. If serving cold, the fillet can be roasted, carved, reassembled into it’s original shape a day ahead and wrapped in cling film. This prevents the pink slices from turning grey. Ideally carve just before serving.

    Not for freezing.

    It is important to ask for a middle cut piece of fillet so the beef is an even thickness and cooks evenly.

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