French Dip

Method

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1. Season the beef heavily with the salt and pepper and leave 20 minutes at room temperature.

   Mark done

2. Heat the oil in a heavy pan and brown the beef hard on all sides, about 8 minutes. Lift out.

   Mark done Start 8 min timer

3. Add the onion and cook 6 minutes, then the garlic and thyme for 1 minute.

   Mark done Start 1 min timer

4. Pour in the wine and reduce by half, scraping the base.

   Mark done

5. Add the stock, Worcestershire and soy sauce and simmer 10 minutes.

   Mark done

6. Return the beef and cook 12 minutes for medium rare, turning once.

   Mark done

7. Lift the beef out and rest it 10 minutes.

   Mark done

8. Strain the jus, skim the fat and taste it — it should be strongly savoury on its own. Reduce further if not.

   Mark done

9. Butter and toast the rolls, lay the cheese in and melt it under a grill for 1 minute.

   Mark done Start 1 min timer

10. Slice the beef as thinly as possible, pile it in, and serve each sandwich with a cup of hot jus.

    Mark done

Chef’s Tips

• Reduce the jus until it tastes good enough to drink.
• Slice as thinly as your knife allows.
• Toast the roll or the first dip destroys it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Horseradish cream
• Chips
• A pickle

Storage & Reheating

Beef and jus keep 3 days refrigerated. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.