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Roast Beef with Black Pepper, Garlic Butter and Mustard Sauce

2/2/2011

2 Comments

 
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     Ahhh, SUPER BOWL 2010.  My daughter hasn't let me forget that she invited friends to our house to watch the game and I made Ribollita.  Who makes soup for the SUPER BOWL?  Uh... someone who doesn't care that much for football, I guess?  Well, this year I think I may have a winner in the football food category for those of you planning a gathering of people interested in watching the game.  I just made these simple roast beef sandwiches, but what makes them so good is what I spread on the buns.  I insist on always toasting the buns, and when I toasted these, I first spread them with garlic butter.  Then, when I assembled the sandwiches, I spread the buns with a mustard-sour cream mixture, followed by a pile of thinly sliced, black pepper-encrusted roast beef....YUM.  Served here with chips and French Cornichons.

      Roast Beef with Black Pepper, Garlic Butter, and Mustard Sauce

• 1 Sirloin Tip Roast, about 4 pounds
• 4 tablespoons olive oil
• 3 tablespoons cracked black pepper
• 10 tablespoons butter
• 20 large garlic cloves, peeled
• 1 cup sour cream
• 4 tablespoons Dijon mustard
* Onion Buns

1.  Preheat the oven to 400˚F.  Rub the roast with olive oil and sprinkle all over with the cracked pepper, pressing the pepper into the beef. 
2.  Place the butter and garlic on a large piece of foil and bring up the sides of the foil to form a closed pouch.  Place the the pouch in the roasting pan alongside the beef.  Put the pan on the middle rack of the oven and roast at 400˚ for 15 minutes.  Then lower the temperature to 375˚F and cook for 30 minutes longer for rare beef.  Remove from oven and let the beef rest, covered with a piece of foil, for 20 minutes before slicing.
3.  While the beef is resting, transfer the contents of the foil pouch to the bowl of a food processor.  Blend the garlic-butter mixture until smooth.
4.  Spread the sliced onion buns with the garlic-butter mixture and toast in a skillet over medium-low heat.  Spread the toasted buns with the mustard sauce and pile with thin slices of the roast beef.
To Make the Mustard Sauce:  Combine the sour cream and Dijon mustard.

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2 Comments
Michelle link
2/2/2011 05:15:36 am

Oh my gosh, I am so hungry right now and this is making my mouth water. YUM!

Reply
Susan link
2/2/2011 05:47:30 am

Eileen, a beautiful sandwich, but I am more attracted to the ribollita right now. I also enjoyed reading your previous post of your crocheted bags. You are very talented. Take up the painting. Do it now....

Reply



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