Roast Beef Sandwiches Au Jus

Yield: 4 to 6 servings

Au Jus Ingredients

• 2 tbsp olive oil
• 1 tbsp peppercorns
• 1 tsp salt
• 4 springs fresh thyme
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 large shallot, thinly sliced
• 2 tbsp dry sherry
• 4 cups beef stock

Roast Beef Ingredients

• 1 tbsp fresh rosemary leaves, minced
• 1 tbsp fresh thyme leaves, minced
• 2 tsp salt
• 1 tsp pepper
• 3 cloves garlic, minced
• 6 tbsp olive oil
• 4 lb beef eye roast
• rolls

Notes: We just use dry herbs

Directions: Au Jus

1. In a medium sauce pan, heat 2 tbsp of olive oil over medium heat.
2. Add peppercorns, salt, thyme, garlic, rosemary and shallots.
3. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes.
4. Add the sherry and simmer for few minutes longer.
5. Add the stock and simmer 20 to 25 minutes.
6. Remove the au jus from heat, strain, and keep warm.

Directions: Roast Beef

1. Pre-heat the oven to 400 degrees.
2. In a small bowl, mix the rosemary, thyme, salt, pepper, garlic and 1 or 2 tbsp of olive oil.
3. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, 20 minutes or longer.
4. Heat the oil in a large skillet over high heat.
5. Add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side.
6. Transfer the roast to a rack in a roasting pan.
7. Bake in 400 degree oven until an instant-read thermometer inserted in the center of the roast registers 150 degrees (medium-well), about an hour. The cooking time can be adjusted for taste. See chart below.
8. Transfer the roast to a cutting board and let rest 10 minutes. Slice thinly.
9. Split au jus into small bowls. Dunk sandwiches in au jus and enjoy.

Roasting Chart

1. Rare: 120 to 130
2. Medium Rare: 130 to 140
3. Medium: 140 to 150
4. Medium Well: 150 to 160
5. Well: 160 +

Source: Jeff Mauro/Food Network

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