2007-12-30T07:00:57-08:00

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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. 16777

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2007-12-30T07:06:34-08:00