Entree: United States – Los Angeles, California – French Dip with Caramelized Shallot and Sherry Jus

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 3 tbsp (42 g) unsalted butter, divided
- 1 tbsp (15 ml) olive oil
- 1 large shallot, thinly sliced
- 1 tbsp (8 g) all-purpose flour
- 1/4 cup (60 ml) dry sherry
- 3 cups (720 ml) beef consomme or low-sodium beef broth
- 1 1/2 lb (680 g) deli-sliced roast beef
- 4 torpedo sandwich rolls, split
- 4 slices provolone cheese, about 4 oz (115 g) total (optional)
- 2 tbsp (30 g) Dijon mustard
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- salt, to taste
- black pepper, to taste

Instructions

1. In a large skillet over medium heat, melt 2 tbsp (28 g) butter with 1 tbsp (15 ml) olive oil. Add the sliced shallot and cook, stirring occasionally, until deeply softened and caramelized, about 10–12 minutes; season with salt, to taste and black pepper, to taste.
2. Sprinkle the flour over the caramelized shallots and cook 1 minute, stirring to remove the raw flour taste. Pour in the dry sherry and stir to deglaze the pan, letting the alcohol evaporate for 1 minute.
3. Gradually whisk in the beef consomme until smooth. Add the thyme, bring to a gentle simmer, and reduce uncovered 8–10 minutes until slightly concentrated. Taste and adjust seasoning with salt, to taste and black pepper, to taste. Keep the jus hot on the lowest heat.
4. While the jus reduces, warm the roast beef: add the remaining 1 tbsp (14 g) butter to a separate skillet over medium-high heat and briefly toss slices of roast beef in batches just until warmed through, 30–60 seconds per batch; season lightly with black pepper, to taste. Transfer warmed beef to a bowl and ladle a few tablespoons of hot jus over it to keep moist.
5. Butter the cut sides of the split rolls lightly (use a little of the reserved butter) and toast cut-side down in a hot skillet or under a broiler until golden and crisp.
6. Spread about 1/2 tbsp (7 g) Dijon mustard on each bottom roll. Pile warmed, jus-moistened roast beef onto the rolls. If using provolone, place slices atop the beef and briefly place sandwiches under a broiler until the cheese just melts.
7. Serve sandwiches immediately with small ramekins or cups of the hot caramelized shallot and sherry au jus for dipping alongside.