Elate French Dip & Garlic Au Jus

Elate French Dip & Garlic Au Jus

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.

Ingredients

  • Rump Roast or Top Round Roast  ·  2 pounds 
  • Soft French Bread Sandwich Rolls  ·  4 
  • Herbie's Garlic Steak Seasoning  ·  2 tablespoons 
  • Vegetable or Canola Oil  ·  1 tablespoon 
  •  ·   
  • For the Au Jus:  ·   
  • Beef Broth  ·  16 ounces 
  • Carrot, diced  ·  1 
  • Olive Oil  ·  1 tablespoon 
  • Yellow Onion, large diced  ·  1 
  • Celery, diced  ·  1 stalk 
  • (about 20 individual slices) Herbie's Garlic Flakes  ·  3 tablespoons 

Instructions

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.

  • Once the outside of the roast has been seared, turn the oven down to 325 degrees and cook for about 30 min. or until the internal temperature reached 135 degrees. As soon as it has reached 135 degrees remove the roast from the oven and let it rest for 20 minutes.

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.

  • To assemble the sandwich: With a pair of tongs add the thinly sliced roast beef to the pot warming the au jus. Slice the French sandwich rolls horizontally. Remove the beef from the warm au jus and lay direction onto the french bread roll. Pour the remaining au jus into 4 individual ramekins or small bowls. Stack each roll high with delicious roast beef and serve immediately with au jus for dipping and enjoy with a glass of Williamson Wines Grange Cuvee.

Tommy's Tips:

  • 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.

  • If you do not have time to roast the roast beef yourself simply buy 2 pounds of sliced roast beef from your favorite deli and follow the rest of the recipe as is.