Roast Beef Sandwich

Method

1. Season the roast beef (shoulder tip) with salt on all sides. Do not add pepper yet to avoid burning.
2. Heat avocado oil (with a splash of extra virgin olive oil) in a pan over high heat until very hot.
3. Sear the roast beef for about 1 minute per side, until a nice crust forms.
4. Prepare the mayonnaise: in a bowl, combine 1 egg, seed oil, salt, pepper, lemon zest and juice. Emulsify until creamy.
5. Finely chop a pickled cucumber and add to the mayonnaise.
6. Grate a small amount of garlic into the mayonnaise.
7. Add whole-grain mustard and a pinch of pepper to the mayonnaise. Mix well.
8. Once the roast beef is seared, place it on a baking tray with rosemary and garlic cloves underneath.
9. Roast in a preheated oven at 200°C (392°F) for 10 minutes.
10. Remove the roast beef from the oven and let it rest for 20 minutes until completely cool.
11. Prepare the arugula salad: in a bowl, combine arugula, sliced cuor di bue tomatoes, salt, oil, lemon juice, pepper, and a few mint leaves.
12. Toast thick slices of bread in a pan with a little extra virgin olive oil until golden and crispy.
13. Slice the rested roast beef thinly using a slicer or sharp knife.
14. Season the sliced roast beef with coarse salt, pepper, and a drizzle of oil.
15. Assemble the sandwich: spread the mustard mayonnaise on both slices of bread, add the arugula salad, then layer the roast beef slices.
16. Add extra pickled cucumber slices if desired. Serve immediately.