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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
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At A Glance

  • Serves 4 people

Drink Suggestion

A medium-bodied cabernet.

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