CookEat Recipe
Devilled Broiled Roast Beef
Thin slices of leftover roast beef with a light mustard-butter and breadcrumb coating.
Method
Steps
Step 1
Mix the half ounce butter, two saltspoons English mustard powder, one teaspoon white-wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a saltspoon cayenne and one commercially pasteurized egg-yolk equivalent thoroughly in a clean bowl. Keep refrigerated until use.
Step 2
Use leftover roast beef that was fully cooked, cooled rapidly and refrigerated at 40°F or colder within two hours, and is within forty-eight hours of cooking. Cut all the available roast beef into thin slices. Transfer a little devilled butter to a separate clean plate and spread a very thin layer over both sides of each slice, then roll gently in breadcrumbs. Keep unused butter that has not touched the beef refrigerated and discard coating crumbs or mixture used for dipping.
Step 3
Arrange the coated slices on a clean double broiler and broil over brisk heat for about two minutes on each side, continuing until the beef is reheated throughout to 165°F and the coating is cooked through. Dress on a clean hot dish and serve promptly.
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