Recipe: French Dip Sandwiches (with Au jus)

Here is a recipe that sounds equally good to me, Gabriel. I have not tried this one.

FRENCH DIP SANDWICHES

1 1/2 pounds sirloin, sliced across the grain on the diagonal bias until very thin
Salt and freshly ground pepper to taste
2 tablespoons olive oil, plus additional for sauteing
2 tablespoons unsalted butter
1/3 cup minced shallots
2 cloves garlic, minced fine
1 teaspoon minced fresh thyme
1/2 cup dry white wine
1 1/2 cups beef stock or canned beef broth
4 French rolls, split and lightly toasted

Pat dry the meat and season with salt and pepper. In a large skillet heat oil over moderately high heat until hot. Add the meat, in batches, and cook for 1 to 2 minutes, or until browned on both sides. Transfer meat as it is cooked to a heatproof platter. Keep warm in a slow oven.

Pour off fat from skillet. Add butter and melt over moderate heat. Add shallots, garlic and thyme to the skillet and cook, stirring, for 2 to 3 minutes, or until vegetables are softened.

Add the wine and reduce by half.

Add the stock and simmer for 5 minutes. Remove meat from oven and pour platter juices into simmering jus.

Have rolls split and arranged on a platter. Drizzle some of jus over cut sides of rolls. Divide meat among 4 bottom halves and top with remaining bread. Transfer sandwiches to serving plates.

Transfer jus to individual dipping bowls and serve sandwiches with jus.

Servings: 4
Source: Georgia Downard