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Thomas Keller: Roast beef sandwich

You'll need

  • 4
  • white bread rolls, to serve
  • 100 gm
  • Fontina, thinly sliced, to serve
  • To serve:
  • rocket leaves
  •  
  • Roast beef
  • 300 ml
  • extra-virgin olive oil
  • 2
  • wagyu beef fillet medallions (200gm each)
  • 1 tbsp each
  • rosemary and thyme, finely chopped
  • 2
  • garlic cloves, finely chopped
  • ½ tsp
  • finely ground black pepper
  •  
  • Mushroom duxelle
  • 50 gm each
  • button, oyster and portobello mushrooms
  • 1 tsp each
  • thyme and rosemary, finely chopped
  • ½
  • garlic clove, finely chopped
  • 50 ml
  • extra-virgin olive oil
  •  
  • Potato truffle crème fraîche
  • 100 gm
  • pink-eye potato
  • 200 gm
  • crème fraîche
  • 5 gm
  • black truffle, finely chopped

Method

  • 01
  • For roast beef, combine oil, beef, herbs, garlic and pepper in a bowl, cover and marinate overnight, turning occasionally. Preheat oven to 220C, drain beef, place on a wire rack over a baking paper-lined oven tray, season to taste. Roast until cooked rare (20-25 minutes), cover with foil and rest (10-12 minutes), thinly slice and set aside.
  • 02
  • For mushroom duxelle, reduce oven to 190C. Combine mushrooms with herbs, garlic and half the oil in a bowl, season to taste. Transfer to a baking paper-lined oven tray, roast until golden (15-20 minutes). Cool slightly, process in a food processor until a fine paste forms (1 minute), then with motor running, gradually add remaining oil. Season to taste and set aside.
  • 03
  • For potato crème fraîche, cook potato in boiling salted water until tender (20-25 minutes). Drain, peel and pass through a fine sieve. Fold in remaining ingredients, season to taste and set aside.
  • 04
  • Preheat a grill on high heat. Halve rolls, spread bottom halves with duxelle, then layer with beef and Fontina. Spread top halves with potato crème fraîche. Place bottom halves on a baking-paper-lined oven tray and grill until cheese melts (2-3 minutes). Top with rocket, season to taste, sandwich together and serve immediately.

At A Glance

  • Serves 4 people
  • 30 min preparation
  • 1 hr 15 min cooking (plus marinating, resting, cooling)
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At A Glance

  • Serves 4 people
  • 30 min preparation
  • 1 hr 15 min cooking (plus marinating, resting, cooling)

Drink Suggestion

A medium-bodied cabernet.

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