Pasadena Star News/October 9 2002

Rare Roast Beef Sandwich with Fresh Tarragon-Horseradish Butter
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A 315 N/A 19g 263mg 17g 19g 17mg


INGREDIENTS:
1/2 cup (1 stick) unsalted butter, softened 2 tablespoons chopped fresh tarragon 3 tablespoons grated fresh horseradish (horseradish must be peeled first, then grated)
salt 4 servings sliced rare roast beef (3 to 4 ounces each) 8 slices pumpernikle bread
6 radishes, thinly sliced



1 Mix butter with fresh tarragon and horseradish. Season to taste with salt.
2 Spread butter onto 4 slices of pumpernickle bread. Arrange roast beef over 4 unbuttered, bottom slices of bread. Sprinkle with salt.
3 Spread a thin layer of the sliced radishes on top of the beef. Place a buttered slice of bread on top of the radish slices. Cut crusts off sandwiches and cut in half lengthwise.

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