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Recipe Detail Page
Roasted Beef with Ale Cheddar Sauce
Winter 2015
This sandwich is like placing a British Sunday dinner between two slices of bread. It’s full of flavour and a cinch to make. An added bonus is the lovely aroma wafting from the oven.
Makes 4 sandwiches
2 tbsp (30 mL) vegetable oil
1 top sirloin roast, 2 lbs (1 kg)
1 tsp (5 mL) coarsely ground pepper
Salt to taste
½ cup (125 mL) water
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) British-style ale, not overly hopped
1 tsp (5 mL) Worcestershire sauce
1 cup (250 mL) white cheddar cheese, grated
8 slices good-quality multi-grain bread, sliced thickly
Dijon mustard
Lettuce and tomato slices for garnish
1 Preheat oven to 325°F (160°C).
2 In a large ovenproof skillet, heat oil over medium-high. Season the roast with black pepper and salt. Sear beef in oil until browned on all sides, about 3 minutes per side.
3 Remove beef from skillet and carefully drain off excess oil. Place beef back in skillet with ½ cup (125 mL) water. Place in preheated oven.
4 Roast beef until meat thermometer reads an internal temperature of 135°F (57°C) at thickest part, about 35 minutes.
5 Remove beef from skillet, cover with foil and let rest.
6 In the same skillet, melt butter over low heat, whisk flour into butter until combined. Slowly whisk in ale, breaking up any lumps while whisking and scraping up any browned bits from pan.
7 Simmer sauce on low heat for 1 minute, then stir in Worcestershire sauce and cheese until melted. Keep warm.
8 Slice beef thinly, toast bread and slather half the slices with Dijon mustard.
9 Top bread with a generous amount of beef and sauce, top with lettuce and tomato and serve.
Makes 4 sandwiches
