Beef Roast Sandwich with Horseradish Cream

1. 1 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 120 g
2. 2 Ciabattapack 200 g ≈ $2.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 70 g
3. 3 Prepared horseradish 10 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 25 g
5. 5 Red onion≈ $3.00 per kg 25 g
6. 6 Leaf lettucepack 150 g ≈ $0.49 20 g
7. 7 Vinegar 9% 6 ml
8. 8 Sugar 2 g
9. 9 Mustard 6 g
10. 10 Sunflower oil 5 ml
11. 11 Salt 2 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the beef¹ dry, then season generously with salt, pepper, mustard, and oil. Let it sit at room temperature for 10 minutes.

2. Roast the beef¹ at 400°F (200°C) for 18–22 minutes until the crust is golden and the center remains pink. Rest for 15 minutes, then slice thinly.

3. Thinly slice the red⁵ onion, toss with vinegar, sugar, and a pinch of salt. Let it marinate for 10 minutes, then drain slightly.

4. Mix sour⁴ cream with grated horseradish until smooth and thick.

5. Slice the ciabatta² loaf and toast lightly in the oven for 3–4 minutes at 350°F (180°C) until golden.

6. Spread the horseradish cream on the bread, layer with salad, beef¹ slices, and pickled onion. Top with the second half and serve immediately.