Roast Beef And Watercress Wraps With Anchovy Rosemary Mayonnaise Recipes

ROAST BEEF-WATERCRESS WRAPS WITH ANCHOVY-GARLIC MAYONNAISE

Steps:

• Mince garlic with a large heavy knife, then mask to a paste with a pinch of salt unsing flat side of knife.
• Whisk together garlic paste, anchovy paste, mayonnaise, lemon jucie, rosemary, parsley & pepper in small bowl.
• Toast tortillas 1 at a time on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds, each. Transfer to a clean kitchen towel as toasted & stack, loosley wrapped in towel.
• For pita - toast them in oven for about 1-2 minutes.
• Spread mayonnaise (about 2 Tablespoons or more to taste) on top of each tortilla or inside the pita.
• Then divide roast beef and watercress among tortillas or pitas, covering about half of rounds.
• Tuck in sides of tortillas and roll up tightly to enclose filling.
• Then cut in half and serve.

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.