Beef on a Weck

Ingredients: TRUFF Horseradish Sauce

  • 1/2 cup TRUFF Mayo
  • 1 tbsp prepared horseradish
  • 2 tsp lemon juice
  • 2&1/2 tsp lemon zest

Ingredients: Kummelweck Rolls

  • 4 brioche rolls
  • 1 egg, beaten
  • 1&1/2 tsp flaky salt
  • 1&1/2 tsp caraway seeds
  • 2 cups beef broth
  • 1 garlic clove, peeled & minced
  • Thyme sprig
  • Rosemary sprig
  • 1&1/2 lbs. thinly sliced roast beef


  1. Preheat the oven to 400°F.
  2. Place TRUFF Mayo and prepared horseradish in a small bowl, whisk to combine, and refrigerate horseradish sauce until ready to serve.
  3. Place brioche rolls on a baking sheet and brush them with an egg wash.
  4. Sprinkle the tops of the rolls with salt and caraway seeds.
  5. Place the rolls in the oven and bake for 5-6 minutes and once complete, set the rolls aside to cool.
  6. Heat beef broth in a saucepan over medium-high heat. 
  7. Add garlic, thyme, and rosemary to the saucepan, and stir to combine.
  8. Once the broth is hot, quickly dip the roast beef slices into the liquid.
  9. Divide the roast beef between the kummelweck rolls and top them with horseradish sauce. 

Recipe courtesy of TRUFF Kitchen.