Rating: 2.21 stars
19 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 4
  • 19 Ratings

With a little advance preparation, the components for this hearty sandwich can be stored in the fridge and then assembled and served within minutes.

Everyday Food, June 2006

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Recipe Summary test

prep:
25 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prep: Preheat oven to 450 degrees. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.

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  • In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.

  • Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.

Cook's Notes

Store: beef, covered, in refrigerator; horseradish cream, in a small container, in refrigerator; watercress, in a large bowl with paper towels, in refrigerator.

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Reviews

19 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 4