Characterized by a crust of fresh herbs, juicy roast beef from Jeff Mauro is the main ingredient in his sandwich, which includes There is also Gruyere nut cheese and crispy pickled radishes. A great complement to the sandwich is warm French gravy beef broth and spices. Share with friends: 
Time: 2 hours. 50 minutes Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
French gravy
- 2 tbsp. l olive oil
- 1 tbsp. l black pepper peas
- 1 tsp coarse salt
- 4 sprigs of fresh thyme
- 2 cloves of crushed garlic
- 2 sprigs of fresh rosemary
- 1 large chopped shallots
- 2 tbsp. l dry sherry
- 4 tbsp. little salted beef broth
Pickled radish
- 1 tbsp. white wine vinegar
- 2 tbsp. l Sahara
- 1 tsp coriander seed
- 1 tsp coarse salt
- 1 star anise
- 1 bay leaf
- 1 clove of garlic
- 2 tbsp. (250 gr.) Sliced radish
Sandwich
- 4 unsweetened sausages (oblong pastry buns with crispy crust)
- 0.5 kg thinly sliced home-made roast beef, recipe see below
- 8 thick slices of gruyere cheese
- Watercress salad, for serving
Homemade roast beef
- 1 tbsp. l chopped fresh rosemary leaves
- 1 tbsp. l chopped fresh thyme leaves
- 2 tsp coarse salt
- 1 tsp ground black pepper
- 3 minced cloves of garlic
- 1.8 kg beef pulp for baking (recommended eye muscle from the outside of the hip cut)
- 2 tbsp. l olive oil
Recipes with similar ingredients: beef, black peas, thyme, garlic, rosemary, shallots, sherry, wine vinegar, coriander, star anise, bay leaf, radish, butter bun, gruyere cheese, watercress
Recipe preparation:
- For gravy: Preheat the butter in a medium saucepan size over medium heat. Add black peppercorns, salt, garlic, thyme, rosemary and shallots. Cook the onion until it will become transparent, from 6 to 8 minutes. Add sherry and boil a few minutes Add the broth and simmer for 20 to 25 minutes. Take away stew from the heat and strain the mixture through a sieve. Gravy must stay warm.
- For pickled radishes: Bring to a boil 0.5 tbsp. water, vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes boil, pour the liquid on top of the radish, place in a heatproof container and refrigerate.
- For a sandwich: Put the lower parts of the buns on the working surface. Top with thinly sliced home-made roast beef slices. Next, put one slice of gruyere cheese on each sandwich, a little pickled radish and watercress. Cover sandwich another part of the bun. Cut the sandwiches into 2 pieces and serve with meat sauce for dipping.
- Homemade roast beef: Preheat oven to 200 ° C. AT Combine rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the meat with the resulting mixture, then put the meat in refrigerator for 20 minutes, having previously wrapped it in food film.
- Chop the vegetable oil in a large heavy frying pan on high heat. Remove excess garlic and spices from the meat, then send it to fry in a pan. Sauté roast beef from all parties, for 2-3 minutes. Put the beef in a deep pan, covered with parchment. Bake until the thermometer, inserted in the center, will not show 50 ° C, about 50 min. Ready put the dish on a cutting board and leave for 10 minutes. Chop meat in thin slices before serving. Product Output: 6 – 8 servings.
