A good jus is the foundation of a tasty French dip sandwich. Chef Tommy and the Williamson Kitchen Staff have developed an easy, flavorful au jus incorporating Herbie's Garlic Steak Seasoning spices.
The French dip, supposedly created in Los Angeles in the early 1900s, is a classic sandwich composed of a French roll stuffed with roast beef that’s been dipped in roast beef juices or jus, with more jus served on the side for extra dipping. Directions:
Pre heat your oven to 425 degrees
Coat the roast with 1 tablespoon of Vegetable or Canola Oil. Then rub Herbie's Garlic Steak Seasoning on the outside of the roast until it is coated all the way around.
Place the roast on a roasting rack or if you do not own a roasting pan you can just use a cookie sheet and place a wire cooling rack on top of it. Just make sure to secure the cooling rack by laying down foil on the bottom of the cookie sheet; making sure that it cannot slip around.
Place the roasting rack in the oven and bake at 425 degrees for 10min. or until the outside of the roast is seared and beginning to form a crust.
For the Au Jus:
Heat the olive oil in a medium sauce pot over med high heat. Once the oil begins to shimmer add the onion, carrots, and celery. Cook for about 2 min. Then add the Herbie's Garlic Flakes. Cook for another minute then add the beef stock. Bring the stock up to a boil and cook until the liquid has reduced by at least 1/3. Strain the liquid and pour back into the same sauce pot. Keep au jus heated over low heat until ready to serve.
Once the Roast Beef has rested for 20 min. Slice the roast beef as thinly as possible.
If you do not have Herbie's Garlic Steak Seasoning or Herbie's Garlic Flakes you can substitute the rub on the outside of the roast with your favorite spice blend and use 4 fresh whole garlic cloves for the au jus.