Beef And Horseradish Sauce Sandwich Recipes

DELI BEEF SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• In a small bowl, combine the mayonnaise, preserves and horseradish. Spread 1 tablespoon over each of four bread slices. Layer with roast beef, lettuce and tomato; sprinkle with salt and pepper. Spread remaining mayonnaise mixture over remaining bread; place over top.

ROAST BEEF HORSERADISH SAUCE

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

ITALIAN BEEF SANDWICHES WITH HORSERADISH SAUCE

Steps:

• MEAT:.
• Place roast in slow cooker and add the remaining "MEAT" ingredients over top.
• Cover and cook on low for 10 to 12 hours.
• About an hour before meat is done, remove bay leaf and shred meat with a fork.
• HORSERADISH SAUCE:.
• Mix everything together. Refrigerate until ready to use.
• TO SERVE:.
• Spread a little horseradish sauce on both sides of the toasted rolls.
• Add some meat, top with some veggies and then a piece of provolone.
• Place under the broiler for a few seconds until cheese is melted.

ROAST BEEF AND HORSERADISH FINGER SANDWICHES

Steps:

• Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.

BEEF AND HORSERADISH SAUCE SANDWICH

Steps:

• TO COOK THE BEEF:.
• Preheat oven to 500ºF.
• Place the beef on baking sheet and pat the outside dry with a paper towel.
• Mix the unsalted butter and mustards together in a small bowl and spread the mixture over the beef with your hands.
• Sprinkle evenly with the salt and pepper.
• Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin).
• SAUCE:.
• Whisk together all ingredients in a small bowl. Serve at room temperature.
• TO MAKE THE SANDWICH:.
• Cut the bread into 1/4" thick slices.
• Spread 4 of the slices thickly with the Mustard Horseradish Sauce.
• Top with slices of beef and arugula and sprinkle with salt and pepper.
• Spread 4 more slices of bread very lightly with butter and place butter side down, on top of the beef.
• Enjoy, they are divine!

BEEF AND HORSERADISH SAUCE SANDWICH

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
• To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
• Yield: 1 cup

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE

Steps:

• Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
• Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
• Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
• Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
• Serve with the sour cream-horseradish sauce.

ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
• Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.