French Dip Sandwich Au Jus


For the roast beef:
1 (3- to 4-pound) boneless beef roast (top round or rump)
2-3 tablespoons olive oil
Kosher salt
Freshly cracked black pepper

For the jus:
3-4 pounds meaty beef bones
2 tablespoons canola oil
1 cup dry red wine
2 1/2 cups low sodium beef stock
Kosher salt and freshly ground black pepper

For the sandwiches:
4-6 French sandwich rolls, split in half horizontally
4 tablespoons butter, softened
8-10 slices provolone cheese
Spicy mustard, for serving (optional)

For the roast beef, preheat oven to 225°F. Place beef in a roasting pan. Rub with olive oil and season generously with salt and black pepper. Cook beef until the internal temperature reaches 110°F. Increase oven temperature to 500°F and continue cooking until surface has browned and internal temperature reads 130°F (for medium rare). Remove the roast from the oven, tent with foil, and rest for 15-20 minutes. Carve into thin slices for the sandwiches.

For the jus, heat canola oil in a large braising pan or Dutch oven over high until glistening. Working in two batches, add the bones to the pan and sear until golden brown on all sides, about 5-7 minutes. Remove the bones from the first batch and set aside. Repeat with remaining bones.

Pour the red wine into the pot along with the bones, scraping the bottom with a wooden spoon to remove any tasty brown fond from the bottom. Lower heat to medium-high and cook the wine, bubbling vigorously, until it is reduced by half, about 5 minutes. Add the reserved bones (from the first batch) to the pot along with the beef stock and continue vigorously simmering for an additional 15 minutes. Remove the bones from the pot and cook for another minute or so before removing from the heat.

Strain the jus through a fine mesh sieve lined with cheesecloth. Season generously with salt and pepper. Cool until the fat rises to the surface, about 15 minutes. Skim the top with a ladle to remove fat and discard. Season with additional salt and pepper, to taste. Keep warm over low heat.

To assemble the sandwich, slather the bread halves with butter. Place cut side up on a sheet pan and cook at 400°F until warm and toasted, about 5 minutes. Adjust oven to BROIL. (At this point, you can dip the bottom half of bread in warm jus as Philippe's does, if desired.) Pile warm roast beef slices on bottom half of sandwich, followed by 2 slices of provolone. Place the bottom halves in the oven and cook until cheese starts to melt, about 1 minute. Cover sandwiches with top halves of bread and serve with warm jus and spicy mustard.

Serves 4-6.

Folder: DinnerRecipes

Uploaded: Mar 22, 2014

Views: 633

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Tags: french, dip, au, jus, sandwich, dinner, recipe

published 4 years ago



posted 4 years ago