1 lb. boneless top loin beef steak 1 1/2 inches thick
1/2 t. salt
1/2 t. pepper
2 large red peppers
8 oz. sour cream
1/4 C. horseradish
2 T. fresh chopped basil
2 T. milk
4 sandwich rolls
Preheat oven to 425°F.
Sprinkle the steak with the salt and pepper. Cut the red peppers into quarters. Arrange the steak and peppers on a wire rack in a shallow roasting pan.
Roast the steak and peppers for 12 minutes or until the steak internal temperature reaches 140°F.
Place the steak on a piece of aluminum foil. Allow to cool on a wire rack. When cooled wrap the steak and refrigerate it. Place the red pepper pieces in a paper bag. When cooled, remove from bag and remove skins from peppers. Place the peppers in a plastic bag.
Prepare the horseradish sauce. Mix together the sour cream, horseradish, basil and milk. Place in a container and cover.
Just before serving, slice steak into thin slices with a sharp knife. Divide beef and peppers between the sandwiches and top with 2 tablespoons of the horseradish sauce.
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