Wesley Recipe

Rehydrate porcini

Place dried porcini mushrooms in a small heatproof bowl and cover with 1 cup hot water. Let sit 20–30 minutes until soft. Reserve soaking liquid, strain through a fine sieve or coffee filter and reserve 2–3 tablespoons of the liquid; chop mushrooms finely.

Make garlic-porcini rub

In a small bowl combine minced garlic (6 cloves), 2 tbs olive oil, chopped rehydrated porcini, 2 tsp kosher salt and 1 tsp black pepper. Mix to a paste; if it seems thick add 1–2 teaspoons of the reserved porcini soaking liquid to loosen.

Season and sear

Pat the 2-lb beef roast dry with paper towels. Rub the garlic-porcini paste evenly over the roast. Let rest at room temperature 30 minutes (or refrigerate up to overnight; bring back to room temp before roasting). Preheat oven to 325°F (160°C). Heat a heavy skillet over medium-high heat and add 1 tbsp butter. Sear the roast on all sides until well browned, about 2–3 minutes per side.

Roast to medium-rare

Transfer roast to a rack in a roasting pan and roast in the preheated oven until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 35–50 minutes depending on roast thickness. Remove from oven and tent loosely with foil; rest 15–20 minutes. Reserve juices for slicing.

Slice thin

Using a sharp knife, slice roast beef as thinly as possible against the grain. Aim for about 1/16–1/8 inch slices for tender sandwich meat. Weigh or portion about 1 lb thinly sliced for the sandwiches and reserve extras for another use.

If you don’t have prepared garlic confit, make a quick version by gently simmering 8 peeled garlic cloves in 1/2 cup olive oil over very low heat until soft and golden, about 20–30 minutes; cool. In a small bowl mash the soft garlic confit cloves with a fork until spreadable, then stir into 1/2 cup mayonnaise with 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Adjust seasoning to taste. Chill until assembly.

Finely chop parsley, cilantro (if using) and oregano leaves. In a small bowl combine chopped herbs with 2 minced garlic cloves, 1 tbsp red wine vinegar, 3 tbsp olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir and taste; adjust salt or acidity as needed. Let sit at least 10 minutes for flavors to meld. (Can be made ahead and refrigerated up to 3 days.)

In a small bowl mix 2 tbsp grain mustard with 1 tbsp prepared horseradish. Add 1/2 tsp honey if you prefer a touch of sweetness, and 1/2 tsp lemon juice or a splash of water to loosen the texture. Taste and adjust heat or sweetness. Set aside.

Lightly butter the cut sides of 4 rolls. Toast cut-side down in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

Spread about 1 tablespoon garlic confit mayo on the bottom half of each toasted roll and about 1/2 tablespoon horseradish mustard on the top half.

Layer approximately 4 oz (about 1/4 lb) thinly sliced roast beef on each bottom roll. Drizzle about 1 teaspoon chimichurri over the beef (or spread more for stronger herb flavor). Add a small handful (~1/2 cup) of arugula on top of the beef.

Close sandwiches with the top roll, press gently and slice in half if desired. Serve immediately while rolls are warm and beef is tender. Provide extra chimichurri and horseradish mustard on the side for passing.