Roasted Balsamic Garlic Beef on a Bun
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% |
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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
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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.
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