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To slice meat into
thin strips ... freeze the meat partially and it will slice easier.
Buy mushrooms before
they open. When you can see the brown "gills" under the mushroom cap
they need to be used right away.
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French Dip
1 1/2 lbs. sirloin steak sliced across the diagonal very thin
salt and pepper to taste
2 T. olive oil
1/4 C. minced shallot
2 garlic cloves minced
1 t. fresh thyme
1/2 C. dry white wine
1 1/2 C. beef stock
4 french rolls
Season the beef with salt and pepper. In a large skillet, heat oil over
moderately high heat. Cook the beef in batches and cook about 2 minutes, or
until browned on both sides. Transfer meat to a platter and keep warm.
Add butter to skillet and melt. Add garlic, shallots and thyme and cook,
stirring for 2 minutes. Add the wine and reduce by half. Add the stock and
simmer for 5 minutes. Butter and toast the rolls. Drizzle some of the au jus
over the meat.
Divide the meat among the 4 buns. Transfer some of au jus to dipping bowls and
serve with the sandwiches.
Serves 4.
Note: You can add fresh sliced mushrooms to this sandwich, if you choose. Saute
them right after the beef.
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