This platter of rolled cold beef is perfect on a hot summer evening or any warm-weather luncheon menu. No serious cooking is called for— already roasted beef can be purchased at almost any food market— and the zippy wasabi (Japanese horseradish) mayonnaise on beef and potatoes is sure to revive even the most heat-sapped appetites.
You’ll use three or four beans per beef roll and there will be four rolls for each serving. Select the longest and best beans, trimming them to even lengths (about
Fold each slice of beef top and bottom to even off the edges and make a band about
Either pipe or spoon the mayonnaise across the middle of the beef and green bean rolls.
In a clean, dry skillet, roast the sesame seeds over medium-high heat for 30–40 seconds until a few pop. Shake the pan to keep the seeds in motion. Save a few whole seeds for garnishing later but crack the rest coarsely by mincing with a knife or adding to a pepper mill that has only a few peppercorns in it. Mix the cracked sesame with the black pepper and sprinkle this mixture over the mayonnaise.
Divide the potato salad into four portions and mound one behind the beef and green bean rolls on each plate. Top each mound with a few whole, roasted black sesame seeds. Serve at room temperature, or chill the plates for 15 minutes in the refrigerator before serving.
© 1985 Elizabeth Andoh. All rights reserved.