French Dip Sandwiches

Recipe Ingredients

2 tablespoons	30ml	Butter
1		Shallot - chopped
1 tablespoon	15ml	All-purpose flour
1		Dry sherry - (optional)
2		Beef consomme
		= (or beef broth)
1 1/2 lbs	681g / 24oz	Deli-sliced roast beef
		Montreal Steak Seasoning Blend - to taste
		= (or coarse salt and pepper)
4		Torpedo sandwich rolls - split

Recipe Instructions

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.

To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C30) - from the TV FOOD NETWORK

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