Roast Beef, Mustard & Watercress Sandwiches
A delectable roast beef recipe that promises to impress with its juicy, flavorful meat and wholesome accompaniments. Prepare this hearty dish for a special occasion or a cozy Sunday roast with loved ones.
— Constant Cookbook
Ingredients
- 50g butter
- 6 slices brown bread
- 3 slices roast beef , about 70g, finely chopped
- 1 pickled walnut , mashed (optional)
- a handful watercress , finely chopped
- 1 tbsp crème fraîche
- 2 tsp Dijon mustard
Instructions
- Heat oven to 240C/220C fan/gas 9.
- Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- For the gravy, put the tin with all the meat juices and onions back onto the hob.
- Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Yield
Makes 9
Nutrition
- Calories: 546 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 52 grams protein
- Sodium Content: 0.65 milligram of sodium
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