Cold Roast Beef And Brie Recipes

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GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS



Grilled Steak Sandwiches with Brie, Roasted Peppers, and Watercress image

Categories     Sandwich     Beef     Egg     Brie     Bell Pepper     Summer     Grill/Barbecue     Watercress     Bon Appétit

Yield Makes 6

Number Of Ingredients 10

3 large red bell peppers
1 2-pound beef tenderloin, trimmed
2 tablespoons extra-virgin olive oil
2 tablespoons dried herbes de Provence
6 ciabatta rolls
6 tablespoons mayonnaise
6 tablespoons Dijon mustard
1/2 pound Brie, chilled, cut into 1/4-inch-thick slices
2 cups (loosely packed) watercress
6 hard-boiled eggs, peeled, sliced

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
  • Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
  • Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
  • Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)

WARM BEEF AND BRIE SANDWICH



Warm Beef and Brie Sandwich image

Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 7

Roasted red peppers
Pot Roast
Grainy mustard
Brie cheese
Mayonnaise
Whole-grain bread
Romaine lettuce

Steps:

  • Layer all the ingredients, except for the lettuce, on the bread slices.
  • Broil until beef is warmed through and cheese is melted.
  • Put the romaine leaves over beef and peppers, and top with cheese toast.

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