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Cilantro-Crusted Roast Beef Sandwiches with Cilantro-Horseradish Pesto

Horseradish is the traditional accompaniment for roast beef, and the pesto here marries the cilantro flavor with the tang of the horseradish. It is very portable and doesn't need refrigeration.

Recipe courtesy Ingrid Hoffmann, 2008
Show: Simply Delicioso with Ingrid Hoffmann Episode: Bike Trip

Photo: Cilantro-Crusted Roast Beef Sandwiches with Cilantro-Horseradish Pesto

TOTAL TIME: 3 hr 1 min
Prep: 21 min
Inactive Prep: 1 hr 10 min
Cook: 1 hr 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE ROAST:
  • 2 teaspoons coarse salt, plus more to taste
  • 1/2 teaspoon freshly grated black pepper
  • 1 (3-pound) boneless rump roast, trimmed
FOR THE CILANTRO-HORSERADISH PESTO:
  • 1 bunch fresh cilantro, leaves coarsely chopped
  • 1/4 cup pine nuts, lightly toasted
  • 3 garlic cloves, coarsely chopped
  • 1 teaspoon prepared grated horseradish
  • 1/2 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil, plus more if needed
  • 4 Kaiser or other crusty sandwich rolls
TO PREPARE THE ROAST:
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    Directions

    Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside.

    Preheat the oven to 325 degrees F.

    In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors.

    Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle. While the roast rests, make the pesto.

    In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt. Puree until well combined. With the motor running, drizzle in 1/4 cup of oil. Process until smooth. Add additional oil, if needed, until a drizzling consistency is reached.

    To serve: Using a sharp knife, thinly slice the roast beef. Put a few slices of roast beef on the bottom of each sandwich roll. Drizzle the cilantro pesto directly on the beef.

    Cook's Note: For picnics, take the pesto along in a plastic container or squeeze bottle and add it just before eating.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on March 06, 2013

      Flag

      This was a good, easy recipe. I loved the pesto. I want to make more for other sandwiches. My family loved the combo with roast beef.

      people found this review Helpful.
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    • on February 03, 2012

      Flag

      This was delicious!

      people found this review Helpful.
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    • on June 11, 2011

      Flag

      This recipe was sooo easy!!! I was also very tasty, I love Cilantro and the creamy cilantro pesto was the best! I have yet to come across a recipe that I didnt like of Ingrid's. Thanks for sharing this wonderful and yummy recipe! My 4 year loved it too and if he eats if then it was a A+!!!!

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