Ingredients
Advance Preparation:
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Rocket
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Thyme
To roast the beef:
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Striploin of beef trimmed of fat 1 kg
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Seasoning (salt+pepper) 5 g
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Sunflower oil 20 ml
For the celeriac remoulade:
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Celeriac 450 g
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Salt 3 g
To make the sandwich:
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Rocket 150 g
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Ciabatta loaf 900 g
Preparation
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Advance Preparation:
- Preheat the oven to 200°C.
- Wash and dry the rocket leaf.
- Pick the leaves from the thyme and store in a fridge until required.
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To roast the beef:
- Place the striploin into a gastronorm tray, cover in the oil and seasoning then place in the oven.
- Cook for 10 min. then reduce the heat to 180°C.
- Cook for a further 30 min. or until desired cooking temperature has been reached.
- Allow to rest and chill before slicing thinly. Store in the fridge until required.
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For the celeriac remoulade:
- Place julienne and celeriac in a mixing bowl.
- Add the thyme leaves, 200ml HELLMANN'S Real Mayonnaise, COLMAN'S Horseradish and salt to the celeriac and mix together.
- Store in the fridge until required.
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To make the sandwich:
- Cut the ciabatta in half.
- On the base of each ciabatta place 35g celeriac remoulade, 90g of the cooked beef and 15g of rocket.
- Spread the remaining 50ml HELLMANN'S Real Mayonnaise on to the top layer.
- Top the sandwich.
