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Roast Beef & Horseradish Roll-Ups

  • SERVINGS: 12
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The Bristol, Chicago

Chris Pandel got the idea for this snack from a ham, mustard and pickle roll a friend made for a potluck hosted by Chicago star chef Rick Tramonto. It was the surprise hit of the party.

  1. 1/2 cup fromage blanc
  2. 1 1/2 tablespoons freshly grated or drained prepared horseradish
  3. 1 1/2 teaspoons grainy mustard
  4. 1 1/2 teaspoons chopped tarragon
  5. 1 1/2 teaspoons snipped chives
  6. Kosher salt and freshly ground pepper
  7. 8 thin slices of roast beef (about 1/2 pound)
  8. 1 large dill pickle, quartered
  1. In a small bowl, mix the fromage blanc with the horseradish, mustard, tarragon and chives; season with salt and pepper.
  2. On a work surface, arrange 2 roast beef slices, overlapping the long ends, and spread with one-fourth of the fromage blanc mixture. Lay one pickle quarter at a short end and roll the roast beef around the pickle into a tight cylinder. Repeat with the remaining roast beef, fromage blanc mixture and pickle quarters. Trim the edges of each roll and slice them 1 inch thick. Arrange on a platter and serve.