ROAST BEEF SANDWICH SIDES RECIPES

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm. 
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool. 
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes. 
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve. 

Steps:

• Bring the roast to room temperature about 1 hour before cooking.
• Preheat the oven to 450 degrees F.
• Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth, soy sauce and Worcestershire sauce to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
• Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
• Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
• When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
• Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.