English Roast Beef Sandwich
Over a year ago
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Ingredients
- 700g topside beef
- 2 baby gem lettuce, shredded
- 1 white tin loaf
- 3 spring onions, finely chopped
- 6tbsp fresh horseradish
- 1 large egg, at room temperature
- 1tsp Dijon mustard
- 250ml vegetable oil
- 1tbsp white wine vinegar
- ¾tsp sea salt
- 500g jersey potatoes
- 1ltr vegetable oil
Accompaniment
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Description
A classic and filling snack served with hot horseradish mayonnaise and homemade crisps.
Method
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1
FOR THE ROAST BEEF
Preheat oven to 190C/gas 5. Place the entire beef on a roasting tray and roast for 15 minutes. Turn the oven down to 140&C (gas 1) and leave for an extra 5 minutes for rare roast beef, add 5 minutes for medium. Leave to cool for 10 minutes.
FOR THE HORSERADISH MAYONNAISE
Combine the horseradish, egg and mustard in a food processor and mix until combined. With the processor on low, add oil in a thin stream until completely combined. Add the vinegar and salt, and pulse until evenly combined. Season to taste.
FOR THE HOMEMADE CRISPS
Fill a large bowl with iced water, peel the potatoes and slice very thinly, then drop them in. Leave in the fridge for one hour. Dry on kitchen paper. Heat the oil in a medium-sized pan on a high heat until bubbling. Using a metal spoon, add a handful of potato slices and stir until crispy. Remove quickly, and dry on kitchen paper. Continue with the remaining potatoes, season with sea salt and serve.
Assemble the sandwich by toasting 2 hand-cut slices of bread, spreading homemade
mayonnaise on both sides, then placing 3 slices of beef on the bread, topped with lettuce and spring onion. Season to taste.
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