Name: Rare roast beef and cress sandwiches
Prep time: 150 min
Cook time: 12 min
Total time: 162 min
Yield: 1
Cuisine: british
Ingredients: 400g piece eye fillet steak; 18.20 gm extra-virgin olive oil; 37.60 gm sour cream; 20.00 ml horseradish cream; 12 slices multigrain bread; 1/2 small bunch watercress, sprigs removed

Rare roast beef and cress sandwiches

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Prep Time:
150 minutes

Cook Time:
12 minutes

Total Time:
162 minutes

Serve up these irresistible sandwiches and watch them disappear in no time!

Ingredients:

400g piece eye fillet steak
18.20 gm extra-virgin olive oil
37.60 gm sour cream
20.00 ml horseradish cream
12 slices multigrain bread
1/2 small bunch watercress, sprigs removed

Instructions:

Preheat your oven to 220°C. Rub the beef with oil, season with salt and pepper, and tie at 3cm intervals with cooking string to maintain its shape. Place on a rack in a lightly greased roasting pan and roast for 12 minutes for medium doneness. Transfer to a plate, cover with foil, and let it rest for 2 hours to cool.
Slice the beef thinly after removing any strings. Mix sour cream, horseradish cream, salt, and pepper in a bowl.
Spread a generous layer of the creamy sour cream mixture on one side of the bread slices. Create a delicious layer by placing the beef and watercress on top of 6 slices. Sprinkle with a touch of salt and pepper. Complete the sandwiches by placing the remaining bread slices on top with the spread side facing down. Trim off the crusts, cut the sandwiches into appealing triangles, and serve to enjoy!

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