Roast beef ciabatta with celeriac remoulade and rocket

Name: Roast beef ciabatta with celeriac remoulade and rocket
Yield: 10
Ingredients: 150.0g Rocket; 10.0g Thyme; 1.0kg Striploin of beef trimmed of fat; 5.0g Seasoning (salt+pepper); 20.0ml Sunflower oil; 450.0g Celeriac, grated; 250.0ml Hellmann's Real Mayonnaise 10L; 45.0ml Colman's Horseradish Sauce 2.25L; 3.0g Salt; 0.0g Rocket; 900.0g Ciabatta loaf

Discover one of our favourite sandwich recipes for chefs! This classic sandwich with celeriac remoulade mixed with mayonnaise and horseradish will certainly become a favourite of your guests too.

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Advance Preparation:

Rocket 150.0 g
Thyme 10.0 g

To roast the beef:

Striploin of beef trimmed of fat 1.0 kg
Seasoning (salt+pepper) 5.0 g
Sunflower oil 20.0 ml

For the celeriac remoulade:

Celeriac, grated 450.0 g
Hellmann's Real Mayonnaise 10L 250.0 ml
Hellmann's Real Mayonnaise 10L
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MUSGRAVES

HENDERSONS

M&P O'Sullivan

SYSCO

LYNAS

Order product Product Specification
Colman's Horseradish Sauce 2.25L 45.0 ml

Colman's Horseradish Sauce 2.25L

Order product Product Specification
Salt 3.0 g

To make the sandwich:

Rocket
Ciabatta loaf 900.0 g

Beef

Discover one of our favourite sandwich recipes for chefs! This classic sandwich with celeriac remoulade mixed with mayonnaise and horseradish will certainly become a favourite of your guests too.

...

Preparation

Advance Preparation:
- Preheat the oven to 200°C.
- Wash and dry the rocket leaf.
- Pick the leaves from the thyme and store in a fridge until required.
To roast the beef:
- Place the striploin into a gastronorm tray, cover in the oil and seasoning then place in the oven.
- Cook for 10 min. then reduce the heat to 180°C.
- Cook for a further 30 min. or until desired cooking temperature has been reached.
- Allow to rest and chill before slicing thinly. Store in the fridge until required.
For the celeriac remoulade:
- Place julienne and celeriac in a mixing bowl.
- Add the thyme leaves, 200ml HELLMANN'S Real Mayonnaise, COLMAN'S Horseradish and salt to the celeriac and mix together.
- Store in the fridge until required.
To make the sandwich:
- Cut the ciabatta in half.
- On the base of each ciabatta place 35g celeriac remoulade, 90g of the cooked beef and 15g of rocket.
- Spread the remaining 50ml HELLMANN'S Real Mayonnaise on to the top layer.
- Top the sandwich.

Beef

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Roast beef ciabatta with celeriac remoulade and rocket

Ingredients