Wanna impress your husband with a deceptively simple meal that he is bound to lovingly devour? Make him this delicious open faced sandwich for dinner! When he comes home from work, the house will be filled with such a scrumptious smell of roasting meat that he'll think you spent all afternoon slaving over the stove. Little does he know you just threw the meat in the oven, whisked together a sour cream and horseradish sauce, and stopped by the bakery for the best crusty bread in town. Pour him a glass of your favorite wine and listen as he praises your culinary prowess. You know you need the recipe, so
1 1/2 pounds top round beef roast
1 teaspoon plus 1 tablespoon olive oil
Coarse salt and ground pepper
1/2 cup reduced-fat sour cream
1 to 2 tablespoons bottled white horseradish
2 to 3 (about 1 pound) watercress, washed and thick stems removed
1 tablespoon white-wine vinegar
4 (thick) country bread
- Preheat oven to 450 degrees.
- Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper.
- Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees; (for medium-rare), 30 to 35 minutes; let cool.
- Meanwhile, in a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
- Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature.
- To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper.
- Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.