French Dip

• porcje: 4
• czas aktywny: 3 hours
• całkowity czas: 4 hours

Składniki

• 2lb top round (1640 cal)

• Hellmans Mayo (400 cal)

• Golds Horseradish

• White truffle oil

• Scallions

• 1.5lbs red onions (280 cal)

• 2 ciabatta loafs (960 cal)

• .5lb Lacey Swiss cheese (360 cal)

• 1qt beef stock (80 cal)

• 2 heads of garlic (100 cal)

• Olive oil

• Half stick of butter (400 cal)

• Thyme sage rosemary

Wskazówki

Onions

• Slice (Julienne) 3 red onions (1.5lbs) and add to pan with olive oil and salt

• Deglaze with W sauce and red wine

Garlic

• Chop tops off, double rap in tin foil, douse in olive oil, and add salt and pepper

• Roast @ 300 deg with beef then 350-400 until done (approx 2hrs)

Roast Beef

*COPIED FROM “Roast Beef” Master*

• Rub with olive oil, salt, pepper, thyme, sage

• Roast 300 deg for 45 mins (130 internal)

• *Prep Au Jus*

• Pan sear 30 seconds each side with oil

• Add half stick butter to pan, sage, rosemary, thyme, and garlic then baste

• Let rest until ready to assemble. Slice and toss in any remaining juices

Au Jus

• 1qt beef stock

• 3 beef bouillon cube (1tbsp)

• Reduce by 30%

• Add some caramelized onions, leftover garlic husks and remaining juices in pan from beef searing

Horseradish Sauce

• 1-2 tbsp Golds horseradish

• 2-3 tbsp mayo

• 2 heads roasted garlic (dice if still chunky)

• Few dashes of w sauce

• Finely sliced scallions

• 2 drizzles of white truffle oil

• NOTE: put leftover garlic husks in au jus for a few mins

Plating

• Garlic horseradish sauce

• Roast beef

• Onions

• Cheese

• Broil

Notatki

NOTE: Didn’t have w sauce. Try next time?

Salt_hank (He used tritip) https://youtu.be/tRrnDqVuYso?si=wVII0oBSGh7Xzx6L

Check online recipes for “chef Boyle’s” recipe

Cost ~ $45:

• $11 bread ($7-$9)

• $16 meat (7.79/lb)

• $2 garlic

• $6 onions

• $2 beef stock

• $2 scallions

• $5 cheese ($4?)

$3 horseradish

Sept 25

Wartości Odżywcze

• Kalorie: 1000