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1
For the au jus: Heat the oil over medium heat in a medium saucepan.
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2
Add the peppercorns, salt, thyme, garlic, rosemary and shallots.
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3
Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes.
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4
Add the sherry and simmer, a few minutes.
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5
Add the stock and simmer, 20 to 25 minutes.
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6
Remove the saucepan from the heat and strain the liquid.
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7
Keep warm.
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8
For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic.
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9
After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
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10
For the sandwich build: Place the bottom halves of the rolls on a work surface.
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11
Place the sliced Homemade Roast Beef on the bottom.
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12
Top with 1 slice gruyere each, some pickled radishes and watercress.
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13
Cover with the tops of the rolls.
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14
Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
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15
Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl.
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16
Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
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17
Heat the oil in a large heavy skillet over high heat.
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18
Wipe off the excess garlic and herbs and add the roast to the pan.
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19
Sear the roast on all sides, 2 to 3 minutes per side.
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20
Transfer the roast to a roasting pan with a rack.
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21
Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes.
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22
Transfer the roast to a cutting board and let rest, about 10 minutes.
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23
Thinly slice the roast and serve.
