Rare roast beef needs nothing more than thin slices, good bread, and a sharp condiment. This shelf item is already seasoned, so a quick warm-through and horseradish mustard make dinner in minutes.

Serves 2. 12 minutes, 8 at the stove.

About 300 calories a serving, 33 g protein, 8 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the roast beef thin against the grain while a skillet warms over medium heat. Add 1 tablespoon butter to the pan and arrange the slices in a single layer, warming for 30 seconds per side until they just lose their chill. Season with a pinch of salt and pepper.3 min
2. Toast two slices of bread until golden, then spread 1 tablespoon prepared horseradish on each slice. Layer the warm beef on the bottom slice, top with the second, and press gently.2 min
3. Cut the sandwich in half and serve while the beef is still warm.

Note Swap horseradish for whole grain mustard or mayonnaise if you prefer. Leftover beef keeps three days wrapped and tastes fine cold on salads or eaten straight. Serve with a sharp green like arugula dressed with lemon, or with pickled onion and a cold beer.