Recipe by Lorraine3
Fairly simple to prepare, quite delicious! Got this recipe out of a newspaper years ago.
Top Review by diner524
I chose this recipe as I wanted to try the Au Jus to go along with another roast beef sandwich recipe. This is so full of flavor and really makes a French Dip type of sandwich awesome!! I made 1/2 of the recipe and had more then enough for the two sandwiches. Prior to serving, I poured the mixture through a sieve into the little cups. Thanks for sharing the recipe. Made for Spring 2013 Pick A Chef event.
Garlic Au Jus
- 9.85 ml olive oil
- 29.58 ml finely chopped onions
- 14.79 ml minced garlic
- 2.46 ml dried oregano
- 2.46 ml thyme
- 2.46 ml basil
- 59.14 ml red wine
- 29.58 ml soy sauce
- 9.85 ml Worcestershire sauce
- 411.06 g can beef broth, homemade beef stock or 177.44 ml rich homemade beef stock
- 1 French baguette, cut into 4 (5-6 inch portions)
- 141.74 g packagegarlic and herb boursin cheese
- 453.59 g thinly sliced roast beef
Directions See How It's Made
- To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
- Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
- You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
- To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.