Cold Roast Beef with Two Sauces
Submitted by deniser
Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
10 minTwo sauces, one platter, zero cooking required.
Sliced roast beef gets scattered with a punchy lemon zest and garlic mixture, then served alongside two contrasting sauces: a fresh tomato sauce sharpened with red wine vinegar and tomato paste, and a rich, cheesy Caesar-Parmesan cream.
One brings acidity and brightness, the other brings indulgent richness, and together they make cold roast beef feel like an event.
This is a brilliant use of leftover roast or deli-sliced beef, and it’s on the table in ten minutes flat.
Variations
- Horseradish kick: Stir a tablespoon of prepared horseradish into the Caesar sauce for a classic roast beef pairing.
- Italian style: Add fresh basil leaves to the tomato sauce and swap the Caesar for a pesto mayo.
Chef Tips
- Let the lemon-garlic mixture sit on the beef for a few minutes before serving. Even a short rest lets those flavors start to penetrate the meat.
- Chop the tomatoes fine for the sauce so they coat the beef rather than sliding off.
- Both sauces can be made a day ahead and refrigerated. Pull them out 15 minutes before serving to take the chill off.
Ingredients
Directions
Serve the roast beef with the sauces on the side. Combine the lemon zest, garlic, salt and pepper in a small bowl.
Slice the reserved meat and arrange on a platter.
Scatter the lemon-garlic mixture over the meat.
Set aside while you make the sauces.
Finely chop the reserved tomatoes, and mix with the oil, vinegar, and tomato paste.
Season with salt and pepper. Set aside. In a separate bowl, whisk the reserved Caesar salad dressing with the cheese and mayonnaise.
Season with salt and pepper.
Serve the roast beef with the sauces on the side.
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