beef on Weck redux

Unlike last time, I took pictures of my beef on Weck this time. Many thanks to my American coworker's pro-chef wife for making the elements of this wonderful sandwich from scratch. She made and baked the Kummelweck rolls; she apparently prepped beef tenderloin for the beef part, and she made a wonderful au jus with wine this time around (no au jus last time). she also made the horseradish sauce from scratch; I didn't ask about the mayonnaise.

So this time around, I was able to participate in what my coworker said was the traditional way to prep a beef on Weck: you dip one or both pieces of your bun into the au jus, a bit like the way some restaurants do a French dip. 

Three photos follow. The first was taken after I had already eaten most of the lovely sides. The next two were taken when I plated up for Round Two, and this time, I remembered not to eat the sides before taking the shot.

The wife apparently thought the buns had come out badly. I disagree.

The Missus also made the coleslaw and the jacket stuffed potato. This was a stem-to-stern meal.

Beef on Weck, in all its open-faced glory. Horseradish in foreground.

And that was lunch at the office. Nice way to finish the week (we have tomorrow off).