Roast beef sandwiches
Instructions:
- To make slicing easier and more precise, make the beef a day ahead and refrigerate it overnight.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/ 2 pounds beef eye of round
- 1 1/ 2 teaspoons coarse salt
- 1/ 2 teaspoon freshly ground pepper
- 3 firm, ripe avocados
- 2 medium tomatoes, cut into 1/ 4 -inch-thick slices
- Lettuce and radicchio, for serving
- 12 slices rustic bread (1/ 2 inch thick each)
- Horseradish Cream
- Preheat the oven to 425ï€ F. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.
- Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.
- Transfer skillet to oven. Bake until an instantread thermometer registers 130ï€ F for medium-rare, 18 to 22 minutes. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.
- Slice beef very thinly crosswise. Peel and pit avocados; cut into 1/ 2 -inch-thick slices. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread. Spread horseradish cream onto each remaining bread slice, and place on top of sandwich, spread side down.
- MAKES 6