Name: Thomas Keller: Roast beef sandwich
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 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

Thomas Keller: Roast beef sandwich

Australian Gourmet Traveller recipe for roast beef sandwich by Thomas Keller from The French Laundry and Per Se.

Serves 4

Prep

30M

Cook

1H 15M

Total

1H 45M

My father used to take me to this famous sandwich shop in Pittsburgh called Primanti Brothers when I was a kid. They always put fries in their sandwiches. That’s my inspiration for the potato here. You’ll need to begin this recipe a day ahead.

Ingredients

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

Main

1.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.

2.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.

3.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.

4.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.