French Dip Sandwihes [Roast Beef au jus]
For people who like beef and especially rare beef there's
nothing more satisfying than thinly-shaved rare roast beef
piled high on a Kaiser roll with a dollop of Horseradish on top.
Yes, there really is a horseradish council.
This page will show you how I make my roast-beef au jus
sandwiches. I'll even help you with your French vocabulary!
The sandwich is a roast beef sandwich with its own juice. Au jus is
French for "with its juice." The use of French words somehow made
this "roast beef with juice" become a "French Dip." Undoubtedly
in the heart of France they call this Freedom Sandwich or something.
Things to Have
- Top sirloin or top round cut of beef. This one is ten pounds (4.5Kg).
- Olive oil and some Montreal Seasoning, although salt&pepper&garlic powder work too.
- Kaiser rolls. Soft wins the contest.
- Roasting pan. These are $8-$12 at the store or Amazon.
- Cooling rack. These are $5-$8 at the store or Amazon.
- Meat thermometer and glove to handle hot stuff. $10-$15 at the store or Amazon
- First move your oven racks so you have lots of room to put the roast in the center. I also like to put a pan below it to catch dripping just in case the disposable roasting pan has a pinhole leak.
- Place the cooling rack in the roasting pan, and place in the oven
- Set the oven for 225°F (107°C).
- Turn the meat so the "cap" of fat is on top.
- Coat with olive oil -- including the sides -- and liberally rub the seasoning into the top and sides.
- Roast for a while, taking temperatures by sticking the meat thermometer into the center of the meat mass. For rare you want an ending temperature of 145°F which means take it out at 135°F which means stop the process at 130°F. So do this until you get to ⅓0°F (54°C).
- Then you want to create the outside "crust". Do so by turning the oven to 500°F (260°C) for 10 minutes, and then switch to the broiler for an additional 2-3 minutes or until smoke fills your house.
- Remove from oven, cover lightly with aluminum foil, and let sit and rest for at least 20 minutes. Seriously. I mean it. Don't even make a little "incision" to sneak a bite of that beefy goodness. Just leave it alone.
Drain the pan jus into a dipping vessel. Some people add beef stock or broth and boil together for a bit. I'm a purist and love the rendered fat without diluting it.
- Carve diagonally across the grain. Diagonally means from upper left to lower right at a 45° angle. Across the grain means cut the "long way" so that the grain of the meat is perpendicular to the cut. (It goes the long way; you're cutting the short side.)
- In the middle is the rarest part. Shave that for the rare sandwiches..
- At the sides shave off the cap and then shave medium-rare beef. Give that to people who are afraid of red meat.
- Write and thank me.