beef on weck, part 2: roast beef

Ingredients

• Servings: 4
• 2 pounds beef top-sirloin roast
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 2 teaspoons all-purpose flour, or as needed
• 2 1/2 cups cold beef broth
• 2 teaspoons aged balsamic vinegar, or to taste
• 4 kummelweck dinner rolls, split
• 1/4 cup extra-hot prepared horseradish, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• season beef with salt and black pepper.
• heat oil in a large skillet over medium-high heat. cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read 125 degrees f (52 degrees c). transfer beef to a plate to rest.
• remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. pour cold beef broth into skillet; place skillet over medium-high heat. stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. season with salt.
• slice sirloin as thinly as possible against the grain. pile meat the base of each roll. spread a thick layer of horseradish on the top bun and place top bun over meat. serve with jus for dipping.