I always wondered how this was done, now I know. It is not allot of work but a little standing time. So get it in the oven and forget about it. They serve this at my favorite places to eat you can have steak, soup, salads, pork, fish, enchiladas, and a variety of different sandwiches. This is what I have every time I go. I have tried different items but I always go back to my favorite. At the restaurant they call it Rare Roast Beef after seeing how it is cooked, I would not call it not rare just mouth watering pink. They have three location with different names and menus but all three have this sandwich on the menu. It is served with a horseradish sauce that you can pour on the sandwich or dip it in.
Never Fail Medium Rare Roast Beef
4 lbs or larger roast beef (try to avoid the fat)
Have roast beef at room temperature (very important)
Dredge with flour combined with seasoning shake off excess flour from meat.
Preheat oven to 500 degrees.
Cook 5 minutes per pound.
Turn off oven and leave roast in oven for two hours.
DO NOT open oven at any time until the 2 hours (plus the 5 minutes per pound) are up VERY IMPORTANT!
Let stand at least 10 minutes after removing from oven before carving.
I used sourdough bread, butter lettuce, thinly sliced red onion, Swiss cheese and lots of paper thin rare roast beef.
2 tablespoons sour cream
2 tablespoons Dijon mustard
2 tablespoons horseradish
salt and pepper
Mix together and lightly butter bread use the rest for dipping.