June 22, 2006

French Dip

Originally uploaded by embem30.

So, I finally got my hands on a perfect "French Dip" sandwich, which I first discovered at Harrison Road House in East Lansing. The secret is to serve cold, rare roast beef on decent bread, along with hot jus. After sampling a few restaurants over the years, I eventually realized that I had to make it myself.  (The road house doesn't even make it that way anymore, so sad.)

The Roast

Last Sunday I roasted a Beef Tenderloin. I covered it in a mixture of rosemary, thyme, minced garlic, and olive oil, and then wrapped it in domestic prosciutto. After roasting, I deglazed the pan with a cup each of red wine and water, reduced it, and finished with a pat of butter. I served it fairly simply with some green beens sautéed with oil and shallots and a dash of rice wine vinegar.

The recipe is modified from the one in Jamie Oliver's book, "The Naked Chef Takes Off".  His calls for a porcini/butter/herb mixture between the prosciutto and the beef, but, alas, Emily is alergic to mushrooms. The roast is still good without the mushrooms, it was quick to cook and enjoyed by everyone.

The Sandwich

For the sandwiches, I chilled the leftover meat, sliced it thinly, put it some bread and dipped in reheated pan sauce.

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