ROAST BEEF SANDWICH WITH CHIVE REMOULADE
Who says meat and potatoes can't happen between two slices of bread? And so it is that thin slices of roast beef rest between peppery arugula and crisp, tangy salt-and-vinegar potato chips. In place of Gruyere, cheddar could be swapped in.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 6
Steps:
- Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.
ROAST BEEF SMORREBROD
Smorrebrod is an open faced sandwich from Denmark. There are several great remoulade recipes on 'zaar to choose from. This recipe makes one sandwich, but is easily multiplied to serve more. From Saveur magazine, for ZWT6.
Provided by Random Rachel
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread butter over bread.
- Place roast beef on bread, allowing meat to overhang.
- Spoon remoulade over beef, and sprinkle with chives.
- Top with tomato slice, and enjoy.
Nutrition Facts : Calories 298.1, Fat 17.5, SaturatedFat 9.3, Cholesterol 74.7, Sodium 308.5, Carbohydrate 18, Fiber 1.7, Sugar 4, Protein 18.7
ROAST BEEF TENDERLOIN WITH REMOULADE SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the beef: Preheat the oven to 400 degrees F/200 degrees C. Drizzle the beef with the oil and sprinkle with salt and pepper. Weigh the meat and roast it for 12 minutes for the first pound and 10 minutes for each additional pound. (For 2 pounds/1 kg, about 25 minutes.) Remove from the oven and let sit at least 10 minutes before slicing.
- For the remoulade sauce: Whisk together the mustard, anchovy paste, vinegar and egg yolk in a bowl. Add the olive oil, drop by drop, whisking constantly. Whisk in the peanut oil. The mixture should be very thick. Stir in the gherkins, capers, tarragon, chervil and parsley. Adjust the quantities of any of these to suit your taste. Grind in some pepper. Taste, and adjust the seasonings with salt and squirts of lemon juice.
- Serve the remoulade sauce spooned over the beef.
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
- Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
CHIVE REMOULADE
The addition of salty flavors to store-bought mayonnaise, plus a hint of spice, makes this spread incredibly versatile and a perfect match for a wide variety of sandwich fillings.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Stir together mayonnaise, chives, mustard, capers, anchovies, paprika, and ground pepper. Refrigerate remoulade, covered, for at least 1 hour.
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