Directions for: Beef and Baguette with Dip
Ingredients
2 lb(s) eye of round oven roast
6 cloves garlic
1 Tbsp grainy mustard
1 Tbsp balsamic vinegar
tsp vegetable oil
1 tsp soy sauce
dash hot pepper sauce
cup dry red wine
2 cup beef stock
1 sourdough baguette (14 inches)
Dijon mustard or light mayonnaise or horseradish (optional)
Directions
1. Pat roast dry. with tip of sharp knife, make 24 evenly spaced slits in beef, about 1/2 inch deep. Quarter garlic cloves lengthwise; insert 1 into each slit. Set aside on greased rack in small roasting pan.
2. in small bowl, stir together mustard, vinegar, oil, soy sauce and hot pepper sauce; brush evenly over beef, reserving any remaining mixture. (Make-ahead: Cover beef and mustard mixture and refrigerate separately for up to 1 day.)
3. Pour enough water into roasting pan to come 1/2 inch up side. Roast in 500F oven for 30 minutes. Remove from oven. Brush with reserved mustard mixture. Reduce temperature to 275F; roast until meat thermometer registers 140F for rare, about 40 minutes, or 150F for medium-rare. Transfer to cutting board. Tent with foil; let stand for 20 minutes before slicing thinly across the grain. (Make-ahead: Let cool completely in refrigerator; cover and refrigerate for up to 2 days. Reheat, moistened with a few spoonfuls of beef stock or dip.)
4. Meanwhile, skim fat from pan juices. Pour in wine; bring to boil over high heat, stirring to scrape up any brown bits from bottom of pan. Boil until reduced by half, about 5 minutes. Pour in stock and return to boil; boil hard until reduced to about 2 1/2 cups, about 15 minutes.
5. Cut baguette in half lengthwise. Cut into 8 sandwich-size portions. Drizzle about 1 tbsp dip onto cut sides of bread, or spread with mustard (if using). Pile beef on bottom baguette slices; top with remaining baguette, pressing to sandwich. Serve each sandwich with 1/4 cup juices in small bowl for dipping.
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