Ingredients
Equipment
Instructions
- Pat the top-sirloin roast dry and season with salt and pepper. Use a relatively flat roast, about 2 inches thick, for stovetop cooking.
- Heat the oil in a heavy skillet over medium-high heat. Brown the beef on all sides, starting with about 4–5 minutes per broad side. Lower the heat and continue cooking, turning as needed, until the center reaches 145°F (63°C). Time varies with thickness; check with a thermometer. Move to a clean plate and rest at least 3 minutes before slicing.
- Reduce the skillet heat to medium-low. Whisk the flour into the pan drippings and cook, stirring, for about 1 minute. Gradually whisk in the cold broth, scraping up browned bits. Add the balsamic vinegar, pepper, and collected beef juices. Bring to a simmer and cook about 5 minutes until slightly reduced. Taste and adjust salt.
- Slice the rested beef very thinly across the grain. Divide among the four split kummelweck rolls. Spread the tops with horseradish to taste, close the sandwiches, and serve with hot jus for dipping.
Notes
This adaptation uses 145°F followed by at least 3 minutes of rest for the beef, following federal guidance. A thicker roast takes longer than the estimated timing. Kummelweck rolls are prepared rolls, not a bread recipe included here. Timing includes making the jus while the beef rests.
