Rare Roast Beef & Roasted Baby Veg Sand­wiches with Mus­tard Mayo

NZ House & Garden - - HOMES - MUS­TARD MAYO

Rare roast beef sand­wiches have to be top of the list for a spe­cial pic­nic. Add in mus­tard mayo, spicy salad leaves and roast veg and you’ve got a heav­enly combo. Do use great bread; su­per-fresh sour­dough is the per­fect back­drop here.

600g (ap­prox­i­mately) sir­loin beef roast Olive oil

6 baby beets, halved

6 baby car­rots

6 slices good bread, eg fresh sour­dough Hand­ful of mesclun salad leaves or mi­cro­greens 1 cup good-qual­ity may­on­naise 3 tea­spoons di­jon mus­tard Lemon juice to taste

Take the meat out of the fridge about 30 min­utes be­fore cook­ing so it has time to come to room tem­per­a­ture. Heat oven to 200°C.

Place a fry­ing pan over a high heat. While the pan is warm­ing, lightly driz­zle meat with olive oil and scat­ter with a gen­er­ous amount of flaky sea salt and freshly cracked pep­per.

When the pan is re­ally hot, place the meat in and sear on all sides un­til nicely coloured – this will about 5-6 min­utes.

Trans­fer meat to a lined oven dish. Add the beets and car­rots and driz­zle ev­ery­thing with a lit­tle more olive oil. Roast for 15 min­utes then turn oven down to 180°C and roast un­til the meat is medium rare, about an­other 20 min­utes.

Take from oven and place meat on a plate. Cover loosely with foil and leave to rest for at least 20 min­utes.

Com­bine mus­tard may­on­naise in­gre­di­ents, ad­just­ing the sea­son­ing as needed by ad­ding salt and/or lemon juice.

To as­sem­ble sand­wiches, lay out bread slices and spread with a gen­er­ous amount of mus­tard mayo.

Top with thin slices of beef and the roast veg. Scat­ter with salad leaves and sprin­kle with a flick of flaky sea salt and freshly cracked black pep­per. Eat right away. Makes 6 >

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