Ingredients

The following ingredients have 4 Servings
  • French baguette
  • 1 lb /500g sliced roast beef
  • thinly sliced provolone cheese (optional)
  • horseradish mayo or aioli (optional)
  • 4 cups beef consommé
  • 2 teaspoons butter
  • 1 onion
  • 1 clove garlic crushed
  • 2-3 mushrooms sliced
  • generous splash of port (about 3-4 tablespoons)
  • 1 teaspoon Worcestershire
  • few sprigs of fresh thyme
  • 5 whole black peppercorns
  • 1 bay leaf

Instruction

  • In a small saucepan over medium heat, heat butter and add onions and garlic.
  • Saute until the onion begins to caramelize and are lightly browning.
  • Add the mushrooms and cook for about 5 minutes.
  • Add port and worcestershire and stir together for about 2 minutes.
  • Add the beef consomme, thyme, peppercorns and bay leaf and bring to boil, reduce heat and simmer for at least 15 minutes.
  • Strain through a fine sieve and serve in a large ramekin for dipping.
  • Cut the baguette into quarters and lightly spread aioli or horseradish mayo on one side of the bun (don't want the flavour to overpower).
  • Add a thick layer of sliced roast beef on both sides of the baguette and cover with sliced provolone cheese and place under the broiler to melt the cheese.
  • Combine the halves together to make a sandwich and serve with the au jus in a cup or large ramekin and enjoy the dipping!