Lately, whenever we go to one of our favorite local restaurants I order their French Dip sandwich. It’s wonderfully juicy and the au jus has the perfect blend of veggies, herbs and seasoning. But, unfortunately, I’m sure it takes all day to prepare.
So, I went in search of something quick and easy that could be prepared on a weeknight and found this Rachael Ray recipe on Food Network. It’s delicious, and just what I was looking for!
1 Shallot, chopped
1T. All-purpose flour
1 jigger Dry sherry, optional (did not use)
2C. Beef stock or broth
1 1/2lb. Deli sliced rare roast beef
1T. Montreal Steak seasoning blend
4 Torpedo sandwich rolls, split
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer.
Whisk in sherry (if using) and cook liquid out. Whisk in broth in a slow stream. Add Montreal Steak seasoning and bring sauce to a simmer and allow to cook over low heat until ready to serve sandwiches.
Add sliced deli meat to au jus for 2 minutes to warm before piling onto rolls. Spoon extra jus into ramekins or small soup cups for dipping and enjoy!
Husband Rating – 4 out of 5 – Very good!