Deluxe roast beef sandwich

Preparation 45 min
Cooking 55 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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The best roast beef sandwich you’ll ever eat! The perfectly cooked and juicy meat, the incredible sauce, the pickled shallots … Believe me, this is where you undo your belt !!!

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Ingredients for the marinade

1 kg French roast beef, taken out of the fridge 30 minutes before cooking
3 tablespoons old-fashioned mustard
3 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons white wine
2 teaspoons salted herbs from the Bas-du-Fleuve
2 garlic cloves, very finely chopped
Freshly ground pepper

Ingredients for the pickled shallots

4 French shallots, thinly sliced
1 cup white vinegar
1/2 cup water
1 1/2 tablespoon sugar
2 teaspoons salt
1 bay leaf

Ingredients for the sandwich

8 slices of bread from a country loaf
Mayonnaise
Honey mustard
12 leaves of lettuce
8 slices Appalachian raclette cheese

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Preparation

Preheat the oven to 400 °F. Line a roasting pan with foil and put the rack on top.
Drizzle the roast with a dash of olive oil and massage to coat. Season generously with salt and pepper. In a large skillet set over medium-high heat, add a drizzle of olive oil and brown the roast about 3 to 4 minutes per side. Season generously with salt and pepper. Place on a plate and set aside.
In a large bowl, add the rest of the ingredients for the marinade, pepper thoroughly and mix. Reserve 3 tablespoons of the marinade in a bowl.
With half of the remaining marinade, brush the roast all over and place on the roasting rack. Place in the oven and bake for 35 to 40 minutes or until internal cooking reaches 130 °F for medium rare. Brush with the rest of the marinade during cooking.
Transfer to a plate, cover tightly with foil and let stand for 5 minutes before slicing. *** KEEP THE JUICE IN THE BOTTOM OF THE BAKING PAN. *** Place the beef slices in the bottom of the baking dish with the remaining marinade and toss to coat. Set aside.
For the marinated shallots, except the shallots, combine all the ingredients in a small sauce pan and bring to a boil. Mix to dissolve the sugar and salt.
Remove from the heat, add the shallots and mix. Let cool for 15 minutes and drain. Reserve.
Preheat the oven to GRILL.
Now is the time to whip up your sandwiches! On the bottom bun, spread mayonnaise to taste and add a few leaves of leaf lettuce. Add plenty of slices of beef, a few marinated shallots and add 2 slices of raclette cheese. Place on a baking sheet and bake for 2 to 3 minutes just long enough to melt the cheese. Spread honey mustard on top of bread and place on top. Prick with long toothpicks, cut in half and serve!

Our sommeliers suggest

Casillero del Diablo Cabernet-Sauvignon

Valle Central, Chile

Roast beef sliced thin and piled high: a deluxe sandwich that calls for a red with some body. The Casillero del Diablo Cabernet-Sauvignon from Chile offers blackcurrant and dark fruit typical of the grape, with tannins that suit red meat. Aromatic and full-bodied. Pour it with the sandwich still warm, no need to wait for dessert. See the product

Infrarouge, 5.2%

Microbrasserie St-Honoré

The grilled bread and cheese find their echo in the toffee and caramel of this American red ale. Its caramel also follows the meat's cooking juices, while its spicy hop notes lift the pickled shallots. A rustic sandwich, a rustic beer. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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