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Roast Beef and Horseradish Mayo Rolls
Substitute sirloin roast with ribeye roast or chuck roast.
Pre-heat the oven to 160°C/320°F.
Lightly coat the roast in olive oil and season well with salt and freshly ground black pepper.
Pour a splash of oil in a hot pan and lightly brown all sides of the roast, including the ends, to seal the meat and lock in the juices.
Place the beef in an oven-safe dish, cover with tinfoil and roast in the oven for 40 minutes for a medium-rare roast beef.
To prepare the potatoes, boil them in water on the stovetop or prick their skins with the tines of a fork and place them in the microwave at full power for 6 minutes to par-cook.
In the meantime, make the horseradish mayo by adding all the sauce ingredients to a bowl. Stir well to combine, adjust the salt seasoning to taste and refrigerate until needed.
Slice the par-cooked potatoes into thin rounds and fry them in olive oil on a medium heat until golden and caramelised.
Remove the roast from the oven, transfer to a chopping board, loosely cover with tinfoil and let it rest for 10 minutes before slicing into thin slivers.
Build the sandwiches by topping the Kaiser rolls with horseradish mayo, golden potato slices and perfectly pink roast beef. Finish them off with micro herbs and serve with pickles on the side.
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