Open-Faced Roast Beef Sandwiches

with Mushrooms & Horseradish Cream Sauce

55 MIN

2 Servings

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From the Test Kitchen

Tonight’s satisfying open-faced sandwiches feature the classic pairing of rich roast beef and piquant horseradish—a condiment made from packing the grated root with vinegar. We're topping a crunchy baguette with layers of oven-roasted, sliced beef and sautéed mushrooms, all tied together with a zesty sauce made of horseradish, sour cream and a bit of lemon juice. On the side, roasted potato and carrots (tossed with whole sprigs of thyme) make for a tender complement to the sandwiches.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

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1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the potato, carrots and thyme. Cut the potato lengthwise into 1/2-inch-thick wedges. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Line a sheet pan with aluminum foil. Place the potato, carrots and whole thyme sprigs on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on 1 side of the sheet pan. Roast 14 to 16 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove the roasted vegetables from the oven.

2 Prepare the remaining ingredients & make the sauce:

While the vegetables roast, wash and dry the remaining fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Halve the baguette horizontally. Quarter and deseed the lemon. In a bowl, combine the sour cream, the juice of 2 lemon wedges and as much of the horseradish as you'd like. Drizzle with olive oil and season with salt and pepper to taste.

3 Sear & roast the beef:

While the vegetables continue to roast, pat the beef dry with paper towels. Season with salt and pepper on all sides. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef; cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the other side of the sheet pan of roasted vegetables. Return to the oven and roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the beef is cooked through. (An instant-read thermometer inserted into the beef should register 125°F.) Remove from the oven. Transfer the roasted beef to a cutting board and let rest for at least 5 minutes. Discard the whole thyme sprigs.

4 Cook the mushrooms:

While the beef and vegetables roast, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the mushrooms and shallot. Cook, stirring occasionally, 6 to 8 minutes, or until softened; season with salt and pepper. Add the juice of the remaining lemon wedges; cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a plate; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

5 Toast the baguette:

While the beef rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the baguette, cut sides down; toast 2 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface.

6 Slice the beef & plate your dish:

Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain. Spread half the sauce onto the cut sides of the toasted baguette. Top with the sliced beef, cooked mushrooms and remaining sauce. Season with salt and pepper. Divide the sandwiches and roasted vegetables between 2 dishes. Enjoy!