Recipes Roast Beef Grissini Be the first to rate & review! Roast beef goes well with the strong flavors of the arugula and the remoulade. By Mary Barber and Sara Corpening Updated on December 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Simon Watson Yield: 2 dozen Ingredients Remoulade Sauce 1/2 cup mayonnaise 1 hard-cooked egg, finely chopped 2 tablespoons minced gherkins 1 tablespoon plus 1 teaspoon Dijon mustard 1 tablespoon drained finely chopped capers 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely chopped dill 2 teaspoons finely chopped chives 1 teaspoon minced garlic Freshly ground black pepper Roast Beef Grissini 2 garlic cloves, thinly sliced 2 tablespoons olive oil 1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips Salt and freshly ground pepper 24 arugula leaves, stemmed 8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths Directions Make the Remoulade In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day. Make the Roast Beef Grissini In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely. Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip. Roll 1 beef strip tightly around 1 end of each breadstick. Arrange on a platter and serve with the remoulade sauce. Make Ahead The assembled grissini can be refrigerated for up to 1 hour. Rate it Print