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1 (3- to 4-pound) beef roast (tenderloin, prime rib, or eye of round)
1/4 cup olive oil
Salt and coarsely ground black pepper
Cornstarch Glaze (recipe follows)
8 kummelweck or kaiser rolls
2 tablespoons caraway seeds
2 tablespoons coarse salt
Prepared horseradish
Preheat oven to 425 degrees F. Rub roast with olive oil, salt, and pepper.
Place roast on rack in a shallow baking pan, tucking the thin end under to
make it as thick as the rest of the roast. Bake, uncovered, 40 to 45 minutes
or until thermometer registers 135 degrees F. Remove from oven and
transfer to a cutting board; let stand 15 minutes before carving.
Reserve meat juice, and carve meat into very thin slices.
Reduce oven temperature to 350 degrees F. Brush the prepared Cornstarch
Glaze on the top of each kimmelweck or kaiser roll; sprinkle equal amounts
of caraway seeds and heat in the oven for 3 minutes or until tops of the rolls
get crusty and the caraway seeds and salt begin to stick. Remove from oven
and cut rolls in half.
To assemble sandwiches, divide sliced beef on the bottom half of each roll;
spoon with reserved beef juice. Serve open-faced with horseradish on the side.
Makes 8 sandwiches.
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