Roastbeef in a bun

Last Updated on July 23, 2024

Great goodness! First a day of marinated sirloin, baked in the oven, then chilled in the fridge weighed down, served thinly sliced on bread along with other goodies. Recipes by chef Jan Punčochář.

Ingredients:

For 4 servings you need: 500 g of high quality roast 100 g Taggiasca olives 50 g of dried tomatoes 8 pcs sliced tomatoes (2 per serving) 4 pcs quality buns 3 pcs 3 pcs 4 pcs quality buns thyme sprigs 1 pc little gem lettuce 1 pk tomato 150 ml mayonnaise 1 dl mayonnaise 1 dl mayonnaise tomato vinegar (can be substituted with wine vinegar) 1 dl rapeseed oil 2 tbsp Dijon mustard 1 tbsp Worcestershire 1 tbsp Worcestershire pepper salt

Procedure:

Salt and pepper the turkey, add mustard, worcester, oil and let marinate in the refrigerator (covered)

Heat a frying pan, sear the meat on all sides and place in the oven at 110°C, set the temperature probe to 55°C to measure the temperature in the core of the meat, once the probe beeps to indicate that the temperature inside the meat is the set temperature, remove from the oven, weigh down and leave in the fridge to cool

Take the salad little gem and drizzle with the juice of a whole orange, add the oil and salt, mix, wrap with a resealable bag and leave to marinate

Mix the chopped thyme and coarse pepper into the mayonnaise

Mix the olives and sun-dried tomatoes finely

Bake the mushrooms on both sides and stack the layers – meat with thyme mayonnaise, two pieces of sun-dried tomatoes, marinated salad, top with the olive tapenade and cover.

Recommendation:

Drink tip: Gordon’s London dry gin & Fentimans tonic & orange & thyme

Note:

Recipe for article. Enjoy a stylish Aperitivo moment with friends