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Monday, February 11, 2008

Sensei Fuel: French Dip Sandwich

Ester and I were at an Italian Market this weekend. While we were there, we picked up some whole grain rolls for our Sunday meal.

The French Dip Sandwich is one of my favorites. It’s delicious and packed with protein. Add a vinaigrette salad for your greens.

This recipe is from Eating For Life by Bill Phillips.

Ingredients:
1 tbsp olive oil
1 shallots, chopped
1 tbsp. All-purpose flour
3 tbsp Dry Cherry
2 cans (10 ½ oz each) beef consommé
1 bag 10 ounces romaine salad blend
1/3 cup Newman own light Balsamic vinaigrette
Fresh ground black paper
4 whole grain rolls, split
4 portions lean roast beef, thinly sliced about 1 pound
1 tsp. McCormick Montreal Steak Seasoning

Place a large skillet over medium heat. Add olive oil and heat for 1 minute. Add shallot and sauté, 2 minutes. Add flour and sauté, 2 more minutes. Whisk in cherry and cook for 3 minutes.

While whisking, slowly pour beef consommé. Bring to a boil over high heat. Then reduce heat to low and simmer.

Place a roll and ramekin (small bowl) on each plate divide roast beef into four portion use tongs to dip the portion of the roast beef into the warm au jus sauce. Place inside roll and sprinkle with season steak seasoning.

Fill ramekins with extra au jus sauce for dipping

Place salad greens in large mixing bowl. Drizzle with vinaigrette, toss to coat and season with black pepper. Divide into 4 salad bowls.

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