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beef tenderloin french dip with homemade au jus.

Print Recipe
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 French bread rolls or Hoagie Rolls
  • 1 lb or more leftover filet of beef, prime rib or other beef roast that has been thinly sliced link for the recipe:https://the2spoons.com/favorite-filet-of-beef-with-bearnaise-mayonnaise/
  • 1 cup plus jarred roasted red peppers
  • 8 sliced cheese of your choice
  • horseradish mayonnaise (recipe follows)
  • warmed au jus in individual bowls
  • spring mix or arugula
  • room temperature butter for toasting the bread
Horseradish mayonnaise
  • 1/2 cup Mayonnaise
  • 3 tbsp jarred horseradish
  • juice of one half lemon
  • salt and pepper
au jus
  • 2 tbsp extra virgin olive oil
  • 1 carrot, cut into about 1/2 inch slices
  • 1 stalk celery, cut into about 1/2 inch slices
  • 1/3 cup leaks , thinly sliced
  • 2 cups beef stock or broth
  • 1 tbsp whole peppercorns
  • 1 tsp red pepper flakes

Method
 

  1. Combine the mayonnaise, horseradish and lemon juice. Add salt and pepper to taste. Store in the refrigerator until ready to use.
  2. In a saucepan add the olive oil and heat to medium. Add the carrots, celery and leaks and sauté until softened. Add the stock, peppercorns, red pepper flakes and bring to a simmer. simmer for about 15 minutes. Strain the broth, discarding the solids and keep warm for serving.
  3. Preheat the broiler. Thinly slice your beef tenderloin and set aside. Split your french bread or hoagie rolls if not already split. Place on a sheet pan, outside up and toast for just about a minute or less. Remove and slather with butter. Return to the sheet pan and under the broiler until the roll is toasted and starting to brown a little on the edges. Remove, add the cheese and return and just melt.
  4. Remove from the oven, slather the horseradish mayonnaise on each side, pile high with the beef, red peppers and the greens. Serve with individual bowls of the au jus.