Rare Roast Beef Open Sandwiches

Recipe Serves: 4-6

Ingredients

500g beef topside joint, at room temperature
handful of watercress leaves,
½ red onion, finely diced
6 tbsp Mrs Bridges Mustard
2 – 4 tbsp Mrs Bridges mayonnaise
6 – 8 slices sourdough bread
2 tbsp soft brown sugar
salt & pepper to season

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In a small bowl add 3 tbsp mustard and the sugar and stir to combine. Spread over the top of the beef joint before seasoning generously with salt and pepper. Heat oil in a large frying pan over high heat; sear on all sides, until sealed and well browned. Then transfer to a snug-fitting roasting tin and tent with foil.

Place in a pre-heated oven (200c / 180c fan) and cook for 25 minutes for rare meat or 30 - 35 minutes for medium/ medium-well according to preference.

Whilst the beef is in the oven, toast the bread on both sides on a grill pan and allow to cool. When ready, remove the beef from the oven, place it on a carving board and allow to cool a little before carving into fine slices.

Assemble the sandwiches by spreading the toast with a layer of the mustard, mayonnaise and slices of roast beef, top with a scattering of red onion and the watercress.

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