KitchenMagician's Recipe

BROILED - FRENCH DIPS

Category: Sandwiches

Makes 4 servings.

2 T. butter
1 shallot, chopped
1 T. all-purpose flour
1 oz. dry sherry
2 14-oz. cans beef consomme
1 1/2 pounds deli sliced roast beef
Montreal steak seasoning
4 torpedo sandwich rolls, split

In a large, shallow skillet over moderate heat, melt butter.
Add shallots to butter and saute 2 minutes.
Add flour to butter and shallots; cook a minute longer.
Whisk in sherry and consomme in a slow stream.
Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile sliced beef loosely across cutting board or a large work surface; season with grill seasoning and pepper.
Preheat broiler in oven.
Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.
To assemble, dip meat into hot au jus sauce and pile into rolls; place under broiler for 3 minutes to heat through.
Set sandwiches on plates with ramekins of dipping sauce.