French Dip Roast Beef Sandwiches
2 tablespoons butter
1 shallot, chopped
1 1/2 tablespoons flour
1 shot dry sherry (optional)
2 cans (14 oz each) beef consomme (not beef broth, in the soup ailse)
1 1/2 pounds deli-sliced roast beef (get from the deli counter so it doesn't stick together)
Steak seasoning blend uch a Montreal easoning by McCormick OR corse alt and freshly ground black pepper to taste
4 torpedo sandwich rolls, split
[What the recipe says:
In a large, shallow skillet over medium heat, melt the butter. Saute shallots in the butter 2 minutes. Add flour and cook 1 minute longer. Whisk in sherry and cook liquid out. Whisk in conomme in a slow strem. Bring sauce to a bubble and allow to simmer over low heat until sandwiches are ready to serve.
Pile roast beef loosely across a large work surface, and season with grill seasoning or salt and black pepper. Gather 4 ramekins or small soup cups for dipping sauce, and 4 split torpedo rolls. Uing tongs to help you assemble, dip meat into sauce and pil into roll. Set ramekins iwth extra suace next to the sandwiches.]
In a large, shallow skillet over medium heat, melt the butter. Saute shallots in the butter 2 minutes. Add flour and cook 1 minute longer. Whisk in conomme in a slow strem. Bring sauce to a bubble then dump in crockpot over the top of the roast beef. Cook on low until you are ready to make sandwiches.
Cut out wedge in center of roll. Put in a piece of provolone then use tongs to fill the sandwich with roast beef. Serve with a small bowl of the sauce to dunk it in.
Asparagus and Green Beans with Tarragon Lemon Dip
1 pound fresh asparagus, trimmed
1 pound fresh green beans, trimmed
Tarragon Lemon Dip
1 cup mayonnaise
The zest and juice of 1 lemon
1 small hallot, finely chopped
2 tablespoons chopped fresh tarragon (4 sprigs)
2 tablespoons chopped fresh flat-leaf parsley
a few grinds fresh black pepper
sprigs of tarragon and parsley, for garnish
(This makes WAY TOO MUCH dip. Purchase more asparagus and green beans.)
In a large skillet, cook asparaguas spears and green beans in 1 inch of salted boiling water, covered, 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Comvine dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set along side vegetables on a serving dish.