Sandwiches, burgers, and wraps
Inspired by the roast served at British Sunday lunches, this recipe wraps thin slices of roast beef in lettuce leaves for a bread-free, low-carbohydrate lunch snack. Sharp mustard and horseradish cream balance the rich flavor of the beef.
Mix the thinly sliced red onion with the vinegar and leave it to stand; within fifteen minutes, it will soften slightly and develop a tangy taste.
Rub the beef fillet with salt and black pepper. Sear each side for two minutes in a pan with well-heated olive oil; the center should remain rare.
Cover the beef with foil and rest it for ten minutes, then slice it paper-thin across the grain.
Spread one 5 ml measure each of mustard and horseradish cream on every lettuce leaf. Top with the beef slices and drained marinated onion, then roll up.
To keep the beef juicy, cover it with foil and rest it for at least ten minutes before slicing. Allergen: contains mustard.
Turp otu kreması bulamadığım için editördeki gibi krem peynirle rendelenmiş bayır turpunu karıştırdım, kıvamı biraz daha ağır oldu ama keskinliği aynı kaldı. Marul yerine kırmızı lahana yaprağı da denedim, daha gevrek bir doku verdi ve sarması kolaylaştı.
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