Roast Beef French Dip Sandwich
Servings 4
Ingredients
Roast beef
- 2 pounds sirloin roast
- salt and pepper
- ΒΌ cup olive oil
- 4 cloves garlic
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh oregano
- 2 teaspoons fresh thyme
Spicy mustard
- 2 tablespoons dijon mustard
- 2 tablespoons spicy brown mustard
- 2 tablespoons creamed horseradish
Au jus
- 2 tablespoons butter
- 1 shallot finely chopped
- 1 tablespoon all-purpose flour
- 2 tablespoons dry sherry
- 14 ounces beef broth
- 4 sandwich rolls toasted
Instructions
- Preheat oven to 325 degrees F.
- In a food processor, combine olive oil, garlic, rosemary, oregano, and thyme. Pulse until herbs and garlic are finely chopped. Season roast with a generous sprinkling of salt and pepper, and pour the garlic herb marinade on top, spreading to cover all sides. Let sit for 30 minutes.
- Place beef on a roasting rack and cook in the oven until the internal temperature is 125-130 degrees F, about 50 minutes to 1 hour.
- Meanwhile, prepare the spicy mustard. Mix dijon mustard with spicy brown mustard and creamed horseradish. Set aside.
- Remove roast from the oven and let rest 20 minutes. Thinly slice and reserve the juices.
- Make the au jus. Melt butter in a small saucepot over medium heat. Add minced shallots and saute for 1 minute, stirring frequently. Add flour, whisking to combine. Add sherry, beef stock, and reserved beef juices. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Season au jus with salt and pepper.
- Spread mustard on toasted rolls and lay thinly sliced roast beef on top, followed by the top bun. Serve with au jus on the side.
Notes
You can prepare the spicy mustard up to 1 week in advance.
