1 tbsp vegetable oil
100ml red wine
250ml beef stock
Salt and black pepper
240g leftover roast beef, sliced
8 tbsp mayonnaise
4 tsp prepared horseradish
4 crusty rolls
1 Heat the oil in a saucepan and add the red wine, stock and seasoning. Simmer for 15 minutes until reduced by half.
2 Add the beef slices to the sauce to warm through.
3 Mix together the mayonnaise and horseradish and spread onto the rolls.
4 Pile the beef into the rolls. Serve the rest of the sauce in small ramekins on the side for dipping.
374 kcals, 17.1g fat (3.6g saturated), 26.3g carbs, 2.5g sugars, 23.3g protein, 1.2g fibre, 0.59g sodium