Sliced Roast Meats Party
Roasted, seasoned meats with varied sauces are perfect for a make-your-own sandwich bar!
Ingredients
For the roasts:
- 1 boneless turkey breast (3 pounds)
- 4 tablespoons butter, softened
- 3-4 tablespoons minced fresh herbs – parsley, chives, thyme
- 1 small clove garlic
- 1 small shallot, grated
- Juice of 1/2 lemon
- Kosher salt and coarse black pepper
- 1 pork loin (3 pounds)
- 1 center-cut beef tenderloin, trimmed (3-4 pounds)
- Extra virgin olive oil (EVOO)
- 2 teaspoons fennel seed
- 2 teaspoons granulated onion, divided
- 2 teaspoons granulated garlic, divided
For the horseradish sour cream sauce:
- 1 1/2 cups sour cream
- 1/3 cup heavy cream
- 3 round tablespoons prepared horseradish
- 6 tablespoons chives, finely chopped (1 small bundle)
- Salt and coarsely ground pepper, to taste
For the apple sauce with fresh thyme:
- 4 large, crisp apples, peeled and coarsely chopped
- 1 tablespoon lemon juice
- 3 cups cloudy organic apple cider
- 1/4 cup dark amber maple syrup
- A pinch of salt
- 2 tablespoons fresh thyme, finely chopped
For the Caesar pesto:
- 1 cup packed dark leafy romaine leaves, stemmed and coarsely chopped
- 1 round teaspoon anchovy paste
- A generous handful of grated Romano cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Juice of 1 lemon
- 1 large clove of garlic, grated or pasted
- Coarse black pepper, to taste
- 3 tablespoons toasted pine nuts
- 1/4-1/3 cup extra virgin olive oil (EVOO)
For the fixin's:
- Watercress, 1 bundle per 6 guests
- Romaine hearts, chopped, 1 heart per 6 guests
- 1/4-1/3 cup extra virgin olive oil (EVOO)
- Cornichons or mini Gherkins
- Giandiniera, chopped in food processor into relish
- Assorted mustards
- Sharp cheddar cheese
- Warm French rolls or baguettes, 2 rolls or 6 inches of baguette per party guest
Preparation
Pre-heat the oven to 450ºF.
Place the turkey breast on a wire rack set over a rimmed baking sheet. Combine the softened butter in food processor with herbs, garlic, shallot and lemon juice. Pat softened turkey dry and spread the butter over the breast; season with salt and pepper. Reserve.
Arrange the pork roast next to the beef tenderloin on another rack set over a baking sheet. Drizzle the pork and beef with EVOO to coat. For the pork, season aggressively with salt and pepper, sprinkle with about 2 teaspoons of fennel seed and season with 1 teaspoon each granulated garlic and onion. For the beef, season aggressively with kosher salt and coarse black pepper; sprinkle on about 1 teaspoon each granulated onion and garlic powder. Place the baking sheet with pork and beef in the oven. Roast for 15 minutes at 450ºF, then reduce the temperature to 350ºF.
Once the heat has been reduced to 350ºF, add the turkey to the oven and roast along with pork and beef. Pull the beef out after 30 minutes for medium-rare doneness. Remove the pork and turkey from the oven after an hour. Transfer all the meat to a carving board; let the meat stand for 15 minutes under loose foil before carving.
While the meats roast, prepare the sauces and fixings:
Stir together all the ingredients for the horseradish sauce; transfer to a serving bowl and chill.
Combine all the ingredients for the apple sauce in medium size pot. Bring to a boil, reduce the heat to medium-high and cook, stirring frequently, until a sauce forms, 20 minutes. Turn off the heat and transfer to a serving dish.
For the pesto, combine all the ingredients except the EVOO in a food processor. Add about 1/4 cup EVOO and pulse the pesto into a thick sauce. Stream in a few extra tablespoons of EVOO, if necessary. Transfer the pesto to a serving bowl and keep at room temperature.
Thinly slice the beef and pork; slice the turkey 1/8- to 1/4-inch-thick across the breast.
Arrange the fixin's to follow the sliced meats in your buffet line; arrange the sauces in front of the sliced meats being served. Warm the bread in the oven once the meats are removed from the oven and are resting. Split the bread open for sandwich-making and place the bread before the sliced meats on your buffet.
