Roast Beef And Mushroom Melt Recipe
Thyme Roasted Mushrooms, Tapenade, Toma Cheese, Aioli, Parsley Fries
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Ingredients
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Main Ingredients
Method
Preparation and Cooking Instructions
- 1
Roast the Beef
Preheat the oven to 350°F (175°C). Season the beef roast with salt and pepper. Place it in a roasting pan and roast for about 1.5 hours, or until it reaches your desired level of doneness. Let it rest for 15 minutes before slicing.
- 2
Prepare the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms, minced garlic, and thyme. Sauté until the mushrooms are tender and golden, about 10-12 minutes. Season with salt and pepper to taste.
- 3
Make the Parsley Fries
While the beef and mushrooms are cooking, cut the potatoes into fries and soak them in water for 30 minutes. Drain and pat dry. In a deep fryer or large pot, heat oil to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and toss with chopped parsley and salt.
- 4
Assemble the Melt
On a slice of bread (or open-faced), layer sliced roast beef, sautéed mushrooms, a generous spoonful of tapenade, and top with Toma cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.
- 5
Serve
Serve the roast beef and mushroom melt hot with a side of parsley fries and a dollop of aioli.
