The French Dip Food

FRENCH DIP

Steps:

• For the prime rib: Preheat the oven to 350 degrees F.
• Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
• Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
• For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
• For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
• Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
• Plate sandwiches with fries and cups of warm au jus for dipping.

THE FRENCH DIP

Steps:

• Preheat a rotisserie, grill, or grill pan.
• Season tri-tip with salt and pepper. Cook meat until medium-rare on rotisserie or grill, about 20 minutes depending on temperature of cooking medium. Meanwhile, heat a small saute pan over medium-high heat. Season foie gras with salt and pepper, and then sear in hot pan until desired degree of doneness. Slice baguette in half lengthwise and then toast bread, if desired. Spread Peach Mustard over bottom piece of bread. Slice tri-tip, as desired, and place on bottom half of baguette on top of mustard. Place foie gras on top of tri-tip and then add a dollop of Peach Mustard on top of foie gras.
• In a bowl, mix arugula greens, shaved truffles, truffle oil, salt and pepper, to taste. Add to sandwich on top of foie gras. Spread Peach Mustard on top half of baguette, slice, and serve.
• In a medium saucepan, cook peaches with brown sugar over medium heat until caramelized. Add rice wine vinegar and stir to combine. When ready to serve, stir in 1 cup caramelized onions, or more to taste. You can vary the amount of onions based on your preference.
• For 1 serving, combine about 3 to 4 tablespoons of the peach-onion mixture with about 1 tablespoon Dijon in a small bowl. More or less mustard can be added, to taste. Spread on baguette.
• Store extra Peach Mustard in an airtight container in the refrigerator.

THE FRENCH DIP

Steps:

• Preheat the oven to 475°.
• Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
• Place roast in a small roasting pan, and add 1 cup of beef stock.
• Cook for 35 minutes, then lower temperature to 400° and cook 40 minutes.
• Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
• Let stand 15-20 minutes.
• Add garlic juice to the broth in the bottom of the pan, and return roast to oven.
• Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
• Some like their beef well done while other prefer medium-rare to medium.
• Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
• Transfer the pan drippings to a small, wide pan and keep it warm over low heat.
• Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
• Slice the beef as thinly as possible.
• Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.