French Dip Sandwich
Ingredients:
Bread:
Tangzhong:
4 tbsp Whole Milk (60g)
2 tbsp Water (25g)
2 tbsp Bread Flour (20g)
Dough:
1 tbsp Instant Yeast (9g)
½ cup Whole Milk (95°)
2.5 cups Bread Flour (320g)
1 tsps Sea Salt (8g)
2.5 tbsp Sugar (40g)
1 Eggs
1 Egg Yolk
3 tbsp Softened Butter (45g)
Au Jus:
3 Cups Beef Stock
1 Cup water
Fresh Oregano, Rosemary, Thyme & Parsley
4 Carrots (Chopped)
1 Onion (Chopped)
4 Celery Stocks (Chopped)
Salt & Pepper to taste
Steak:
1.5 lb Ribeye
Salt & Pepper
Provolone Cheese
Caramelized Onion Butter:
2 Large Sweet Onions (sliced)
1 Cup Beer or Wine
Salt
1 stick of Butter
Horseradish Dijonnaise
¼ Cup Mayonnaise
2 tbs Dijon Mustard
1 tbs Horseradish
Salt & Pepper
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Au Jus:
1. In a pot combine the stock, water and chopped veggies. Boil, then reduce to a simemr
2. Add in the dry herbs
3. Simmer for at least 30 minutes
Caramelized Butter:
1. In a wok or cast iron, cook the sliced onions on medium with a pinch of salt until they begin to darken and caramelize
2. Once they are fully translucent pour in a cup of the beer. Deglaze the bottom of the pan and reduce any liquid. Remove and set aside
3. In a food processor, mix a handful of caramelized chimichurri with a soften stick of butter. (reserved some onions for the sandwich) Process until smooth and fully incorporated
Horseradish Dijonnaise:
1. In a small bowl combine all the ingredients. Adjust salt and pepper to preference
Steak:
1. Generously season the ribeye, let rest for at least 30 minutes to allow the salts to fully absorb into the meat
2. Place the steak into a 325℉ oven until internal temp reaches 115℉. Let Rest
3. Once the steak has rested, wipe away any residual moisture from the crust of the steak, then place onto a ripping hot pan and sear for 30 second on both sides. Kill the heat then place in a large knob of the caramelized onion butter and baste for 30 seconds, remove and let rest, internal temps should not exceed 135℉
4. Thinly slice the steak using a sharp knife or deli slicer
Ribeye Sandwich:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of the creamy horseradish dijonnaise, then a massive helping of the shaved ribeye, a handful of the sweet caramelized onions, provolone cheese that should be seared and melted to perfection and finally topped with another perfectly toasted top bun smothered with more dijonnaise. Enjoy!
