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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