Roast Beef Roll-ups Recipe

Make spread

In a small bowl, combine softened cream cheese, prepared horseradish, Dijon mustard, and chopped chives. Stir until smooth and uniformly combined. Taste and adjust horseradish (add up to 1 tbs more if you prefer more heat).

Rinse and spin-dry arugula or watercress, then toss with olive oil, lemon juice, a pinch of kosher salt (about 1/8 tsp) and a grind of black pepper. This lightly dresses the greens so they fold neatly and add flavor.

Thinly slice red onion into nearly translucent rings. If you want milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry.

Rinse capers to remove excess brine and pat them dry. If capers are large, chop them coarsely.

Lay one slice of roast beef flat on a clean work surface, with the longer edge facing you.

Using about 1 teaspoon of the horseradish-cream cheese spread, evenly spread a thin layer over the center third of the roast beef slice, leaving the edges clear so the meat rolls cleanly.

Place a small handful (about 1 tablespoon) of dressed arugula across the center of the spread, followed by a few thin red onion rings and a small sprinkle (about 1/4 teaspoon) of chopped capers.

Season the fillings lightly with a tiny pinch of kosher salt (about 1/16 tsp) and a light grind of black pepper.

Starting from one narrow end, roll the roast beef tightly over the fillings into a compact cylinder. Secure each roll with a toothpick or small skewer if desired. Repeat with remaining slices and fillings to make 12 roll-ups.

Arrange the roll-ups seam-side down on a platter. If making ahead, cover loosely with plastic wrap and refrigerate up to 4 hours.

Optionally, garnish with extra chopped chives and an additional small dollop of prepared horseradish or a smear of the spread on the platter for dipping. Serve chilled or at cool room temperature. Each roll-up can be eaten whole as an appetizer.