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Categories:Viewed: 9 - Published at: 6 months ago
Ingredients
- 11/2 pounds sirloin, sliced across the grain on the diagonal bias until very thin
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil, plus additional for sauteing
- 2 tablespoons unsalted butter
- 1/3 cup minced shallots
- 2 cloves garlic, minced fine
- 1 teaspoon minced fresh thyme
- 1/2 cup dry white wine
- 1 1/2 cups beef stock or canned beef broth
- 4 French rolls, split and lightly toasted
Method
- Pat dry the meat and season with salt and pepper.
- In a large skillet heat oil over moderately high heat until hot.
- Add the meat, in batches, and cook for 1 to 2 minutes, or until browned on both sides.
- Transfer meat as it is cooked to a heatproof platter.
- Keep warm in a slow oven.
- Pour off fat from skillet.
- Add butter and melt over moderate heat.
- Add shallots, garlic and thyme to the skillet and cook, stirring, for 2 to 3 minutes, or until vegetables are softened.
- Add the wine and reduce by half.
- Add the stock and simmer for 5 minutes.
- Remove meat from oven and pour platter juices into simmering jus.
- Have rolls split and arranged on a platter.
- Drizzle some of jus over cut sides of rolls.
- Divide meat among 4 bottom halves and top with remaining bread.
- Transfer sandwiches to serving plates.
- Transfer jus to individual dipping bowls and serve sandwiches with jus.
