Roast Beef Sandwiches

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 1/2 pounds beef eye of round
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 3 firm, ripe avocados
• 2 medium tomatoes, cut into 1/4-inch-thick slices
• Lettuce and radicchio, for serving
• 12 slices rustic bread (1/2 inch thick each)
• Horseradish Cream (recipe follows)
• 8 ounces cream cheese, room temperature
• 1/4 cup prepared horseradish, or to taste
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• (makes about 1 cup)

1. Preheat the oven to 425F.
2. Heat a large ovenproof skillet over medium-high heat until warm.
3. Add oil and butter; heat until oil is hot and butter has melted.
4. Season beef with salt and pepper; place in skillet.
5. Cook until beef is well browned on all sides, about 5 minutes.
6. Transfer skillet to oven.
7. Bake until an instant-read thermometer registers 130F for medium-rare, 18 to 22 minutes.
8. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.
9. Slice beef very thinly crosswise.
10. Peel and pit avocados; cut into 1/2-inch-thick slices.
11. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread.
12. Spread horseradish cream onto each remaining bread slice, and place on top of sandwich, spread side down.
13. Stir together all ingredients in a small bowl until smooth.
14. Spread can be refrigerated, covered, up to 1 week.
15. Bring to room temperature before using.

olive oil, unsalted butter, beef, coarse salt, freshly ground pepper, firm, tomatoes, radicchio, bread, horseradish cream, cream cheese, horseradish, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/roast-beef-sandwiches-392480 (may not work)