Cook The Book: Piedmontese Roast Beef With Pickled Ramp Aïoli

• 1 1/2 tablespoons grapeseed oil
• 2 1/2 pounds beef eye round
• Salt
• Black pepper
• 1 thyme sprig
• 1 rosemary sprig
• 1 1/2 garlic cloves, crushed
• 10 slices focaccia
• 4 tablespoons Pickled Ramp Aioli (recipes follow)
• Small handful arugula
• 3 cups sugar
• 3 cups water
• 2 quarts plus 1 cup rice wine vinegar
• 1/2 cup salt
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon coriander seeds
• 6 cups ramps, trimmed
• 1/8 cup white balsamic vinegar
• 1 egg yolk
• 1 cup grapeseed oil
• 1 cup olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon white pepper
• 1/2 cup chopped Pickled Ramps

1. Mix the sugar, water, vinegar, salt, mustard seeds, peppercorns, fennel, and coriander together in a pot and bring to a boil on the burner. Remove the mixture from the heat, strain, and-when cool-add the ramps. Chill in the refrigerator.
2. Stir the vinegar into the egg yolk and progressively whisk in the grapeseed and olive oils to form a light, mayonnaise-like sauce. Season with salt and white pepper and then fold in the chopped pickled ramps.
3. Preheat the oven to 300u0b0F.
4. Heat the grapeseed oil in a large pan over medium-high heat. Season the beef heavily with salt and pepper, and sear it intensely on all sides to form a crust, being careful not to burn it. Place the beef in a roasting pan with the thyme, rosemary, and garlic, and slow roast for approximately 1 hour. When it's done (it should be a light pink inside), place it on a rack and cool to room temperature before slicing thinly.
5. Toast the focaccia. Layer approximately 5 paper-thin slices of roast beef on each of half of the bread pieces. Spread a tablespoon of the aioli across the meat and top with a pinch of baby arugula lettuce. Cover each with the second piece of toasted bread and enjoy.

grapeseed oil, beef eye round, salt, black pepper, thyme, rosemary, garlic, focaccia, handful arugula, sugar, water, rice wine vinegar, salt, mustard seeds, black peppercorns, fennel seeds, coriander seeds, ramps, white balsamic vinegar, egg yolk, grapeseed oil, olive oil, salt, white pepper, ramps

Taken from www.seriouseats.com/recipes/2011/07/piedmontese-roast-beef-with-pickled-ramp-aioli-recipe.html (may not work)