Roasted Balsamic Garlic Beef on a Bun

Tested Till Perfect

Garlicky beef paired with horseradish mustard makes an excellent sandwich. Prepare the beef a day ahead and assemble the sandwiches just before you go.

Servings: 8

Ingredients:

Nutritional Info
PER SERVING about -
cal 389
pro 29 g
total fat 15 g
carb 3g sat. fat) 35 g
fibre 4 g
chol 45 mg
sodium 625 mg
% RDI: -
calcium 7%
iron 26%
vit C 2%
folate 30%
    2 lb (1 kg) eye of round oven roast
    4 cIoves garlic slivered
    1 tbsp (15 mL) each balsamic vinegar and olive oil
    2 tsp (10 mL) each soy sauce and grainy mustard
    1/4 tsp (1 mL) pepper
    8 panini or dinner rolls, halved
    2 cups (500 mL) alfalfa sprouts
    Horseradish Mustard:
    1/2 cup (125 mL) light mayonnaise
    2 tbsp (25 mL) Dijon or grainy mustard
    1 tbsp (15 mL) prepared horseradish
    Pinch pepper

Preparation:

With tip of knife, make slits all over roast; insert garlic slivers into slits. Pour enough water into bottom of roasting pan to come 1/2 inch (I cm) up side; place roast on rack in pan. In small bowl, whisk together vinegar, oil, soy sauce, mustard and pepper; brush all over roast.

Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast for 40 minutes or until meat thermometer registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or until desired doneness. Refrigerate until cold. (Make-ahead. Wrap; refrigeratefor up to 24 hours.) Slice thinly.

Horseradish Mustard:
In bowl, whisk together mayonnaise, mustard, horseradish and pepper. Spread on cut sides of rolls. Sandwich beef and sprouts in rolls.

Additional Information

  • Variation
    Barbecued Balsamic Garlic Beef on a Bun: Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium (250 to 300°F/120 to 150°C). Place roast on greased grill over unlit burner. Close lid and cook, turning once and adjusting heat if necessary to maintain temperature, for 2 hours or until meat thermometer inserted in centre registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or until desired doneness.





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement







Featured Menu

Our Partners



Our Contests