Roast Grass-Fed Beef Sandwich w/ Porcini Relish

Roast beef is a lunchtime treasure. All you have to do is pick the right bun and toppings! Here’s one of our favorite versions, made using this roast recipe (you could substitute a different recipe).

Ingredients Serves: 8

  • Cooked 3 1/4lb Grass-Fed Beef Roast (we used Bottom Round)
  • 2 Long Baguettes
  • Pepper-Garlic Mayo: (could substitute store-bought mayo with chopped peppers & garlic mixed in)
  • Approx. 1 ½ C Olive Oil
  • Clove of Garlic
  • 1 t Lemon Juice
  • ¼ t Ground Pepper
  • 2 Egg Yolks (freshest possible)
  • ½ t Dijon
  • 6 Pickled Peppadew Peppers, drained (we used the spicy ones)
  • Porcini Relish:
  • 1 t Tarragon
  • 1 t Dijon
  • 2 t Kosher Salt
  • 2 t EVOO
  • 2 t Minced Onion
  • ½ oz Dried Porcinis
  • 2 t Brined Capers, drained

Instructions

1
Make the Mayo (up to 3 days ahead): Mince the peppadews and garlic. Whisk the egg yolks together, then stir in the garlic, lemon juice & black pepper.

Slowly drizzle in the olive oil, whisking constantly, until a mayonnaise consistency is reached. Stir in the peppadews.

2
Rehydrate the Porcinis: place the pieces in a bowl and pour hot water over them. Hold them under the surface of the water with a weight or plate (etc). Soak until tender (20-30 minutes)
3
Make the Relish: Chop the capers, finely slice the tarragon & mince the rehydrated porcinis. Toss them together with the onion, mustard, olive oil, and salt.
4
Thinly slice the roast beef.
5
Cut each baguette into four pieces, and split each piece down the middle to produce sandwich buns. Put porcini relish on the bottoms and the mayonnaise on the top portions.
6
Fill the sandwiches with the beef.
7
Serve with your choice of sides (we recommend potato chips and pickles).