Entree: United States – Los Angeles, California – Red-Wine Shallot French Dip Sandwiches

Serving Size: 8

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 55 min

Total 1 hr 30 min

Ingredients

- 1 small boneless rib loin roast, approx. 4.5 lb (2.0 kg)
- 2 tbsp (30 g) kosher salt
- 2 tbsp (20 g) freshly ground black pepper
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried thyme
- 5 cloves garlic, minced
- 6 medium shallots, thinly sliced
- 1 cup (240 ml) dry red wine
- 3 cups (720 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 2 bay leaves
- 3 sprigs fresh thyme
- 8 crusty deli rolls
- 4 tbsp (60 g) butter, softened, for toasting
- 8 slices Gruyère or provolone cheese, optional
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) prepared horseradish
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (5 ml) lemon juice
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 475°F (245°C). Pat the roast dry. Mix kosher salt, ground black pepper, oregano, and dried thyme and rub evenly over the roast. Let sit at room temperature 30 minutes while the oven heats.
2. Place the roast on a rack set in a roasting pan and roast at 475°F (245°C) until an instant-read thermometer registers about 125°F–130°F (52°C–54°C) for medium-rare, about 25–35 minutes depending on size. Remove roast to a cutting board, tent loosely with foil, and rest 20–25 minutes.
3. While the roast rests, pour off excess fat from the roasting pan, leaving any browned bits. Place the pan over medium-high heat on the stovetop. Add 1 tbsp (15 ml) butter if the pan is dry, then add minced garlic and sliced shallots and cook, stirring, until deep golden and softened, about 6–8 minutes.
4. Deglaze the pan with the red wine, scraping up browned bits, and bring to a boil. Reduce the wine by about half, then add the beef stock, Worcestershire, soy sauce, bay leaves, and thyme sprigs. Bring to a gentle simmer and cook uncovered 25–35 minutes to concentrate flavors.
5. Strain the jus through a fine-mesh sieve into a saucepan or heatproof bowl, pressing solids to extract flavor. Discard solids and skim excess fat from the surface. Keep jus warm over low heat and taste; adjust seasoning with salt and black pepper to taste.
6. Meanwhile, whisk together mayonnaise, prepared horseradish, Dijon mustard, lemon juice, and a little salt and black pepper to make the horseradish-Dijon spread. Refrigerate until ready to assemble.
7. Using a sharp knife, slice the rested roast very thinly against the grain. Keep slices warm by briefly dunking in a shallow amount of hot jus if desired.
8. Split the rolls and spread the cut sides with softened butter. Toast buttered rolls in a skillet or under a broiler until golden and crisp. If using cheese, place cheese on the bottom halves and briefly broil or cover the skillet to melt.
9. To assemble, spread a little horseradish-Dijon on the top or bottom roll, pile thin slices of beef on the bottom roll (optionally dip slices quickly into the jus as you layer), top with the melted cheese half, and close. Serve immediately with small bowls of hot red wine–shallot au jus for dipping.