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Roast Beef with Double Horseradish and Crisped Onions

Early Summer 2006
200603014.jpg
food and drink

BY: Lucy Waverman

With the heat of the double horseradish mayonnaise and the juicy taste of the meat all topped with crispy fried onions, this sandwich has everything going for it! It's also a great sandwich for soup-and-sandwich casual family dinners.

Double Horseradish
½ cup (125 mL) mayonnaise
2 tbsp (25 mL) prepared grated horseradish
1 tbsp (15 mL) wasabi paste
½ tsp (2 mL) honey
2 tbsp (25 mL) chopped chives
Salt and freshly ground pepper

Crisped Onions
Oil for frying
½ Spanish onion, peeled
½ cup (125 mL) buttermilk
1 cup (250 mL) flour seasoned with salt and pepper

Beef
8 slices multi-grain bread
1 small head frisee lettuce, arugula or romaine
½ lb (250 g) rare roast beef

1. Combine mayonnaise, horseradish, wasabi and honey. Stir in chives. Season with salt and pepper. Reserve.

2. Heat ½-inch (1-cm) oil in a skillet over medium-high heat. Slice onion into thin slices and separate them. Toss onion slices in buttermilk and drain. Roll onion slices in seasoned flour. Shake off any excess flour.

3. When oil is very hot, add onions and fry until crispy, about 1 minute. Drain on paper towels and sprinkle with salt. Cool.

4. Spread each bread slice with 1 tbsp (15 mL) horseradish mayonnaise. Remove crusts and cut into 4 pieces. Top with a piece of frisee, then a piece of roast beef. Scatter crisped onions overtop.

Makes 32 pieces

What to Serve

LCBO#:392647
$17.95  
Stock Type270389
$10.30  
200603014.jpg
food and drink

Roast Beef with Double Horseradish and Crisped Onions

Early Summer 2006

BY: Lucy Waverman

With the heat of the double horseradish mayonnaise and the juicy taste of the meat all topped with crispy fried onions, this sandwich has everything going for it! It's also a great sandwich for soup-and-sandwich casual family dinners.

Double Horseradish
½ cup (125 mL) mayonnaise
2 tbsp (25 mL) prepared grated horseradish
1 tbsp (15 mL) wasabi paste
½ tsp (2 mL) honey
2 tbsp (25 mL) chopped chives
Salt and freshly ground pepper

Crisped Onions
Oil for frying
½ Spanish onion, peeled
½ cup (125 mL) buttermilk
1 cup (250 mL) flour seasoned with salt and pepper

Beef
8 slices multi-grain bread
1 small head frisee lettuce, arugula or romaine
½ lb (250 g) rare roast beef

1. Combine mayonnaise, horseradish, wasabi and honey. Stir in chives. Season with salt and pepper. Reserve.

2. Heat ½-inch (1-cm) oil in a skillet over medium-high heat. Slice onion into thin slices and separate them. Toss onion slices in buttermilk and drain. Roll onion slices in seasoned flour. Shake off any excess flour.

3. When oil is very hot, add onions and fry until crispy, about 1 minute. Drain on paper towels and sprinkle with salt. Cool.

4. Spread each bread slice with 1 tbsp (15 mL) horseradish mayonnaise. Remove crusts and cut into 4 pieces. Top with a piece of frisee, then a piece of roast beef. Scatter crisped onions overtop.

Makes 32 pieces

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