Friday, November 13, 2009

French Dip

Ashley Christensen

2 Tbsp butter
1 shallot, chopped
1 Tbsp flour
2 cans beef stock (or 2 bouillon cubes dissolved into 2 cups of water)
1-1/2 lbs. thin sliced roast beef
Grill seasoning blend for steak, salt and pepper, rosemary and thyme
Sourdough bread

In a large 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 beef stock in a slow stream. Bring sauce to bubble and allow to simmer over low heat until ready to serve sandwiches.Pile meat loosely across your cutting board. Season meat. Set cups for dipping sauce, plates and sourdough. To assemble, using kitchen tongs, dip meat into loose au jus sauce and pile across sourdough. Set cups with extra dipping sauce.

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