Recipe(tried): Rachael Ray's French Dip Sandwiches (with Au jus)

Hi Gabriel:-) DH and I like this recipe from Rachel Ray. I do use the sherry that is optional in the recipe.

FRENCH DIP SANDWICHES

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth (Campbell's makes beef consomme.)
1 1/2 pounds deli sliced roast beef (I used leftover roast beef from a standing rib roast .)
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split (I lightly toast the rolls under the broiler.)

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 and cook liquid out.

Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper.

Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.

TO ASSEMBLE:
Using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Servings: 4
Source: Rachael Ray