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Place top round on a wire rack lined with a sheet tray. Place top round on top. Place garlic in an oven proof pan, add canola oil to barley cover, cover with foil. Place in oven at 350, roast for 30 min until golden brown, take out cool. Blend with oil in a blender on high until a paste is made. Set aside. In a bowl, mix parsley, rosemary, oregano, dry mustard and roasted garlic puree. Rub the top round with the mixture, season with s/p. Tent with foil to cover. Bake at 375 degrees for 1 hour until doneness is reached, medium is preferred (135). Take out of the oven, let stand for 15 min, cut across the grain in 1/4 slices.
Cut the italian loaf in half-length ways. Lay the braised meat in a single layer on one half of the bread. Lay the sliced brie cheese in a single layer. Toast the open face sandwich under the broiler of the oven at 350 for 7 min, just to melt the cheese. Take out of the broiler, add oven dried tomatoes in a single layer on top of the brie cheese. Add arugula and sliced pears on top. Serve as an open face sandwich or use the other half of the bread if desired.
*Note you can serve this sandwich with pesto, mayonnaise or your favorite garlic spread. Reserve some of the pan dripping from the top round, skim fat and serve on the side for dipping.
Recipe created exclusively for 1855 Black Angus beef by Chef Sean Leone
Recipe photography provided by Tim Turner
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