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French Beef Dip
Roast Beef
Sirloin Tip – 3-4 lb (or prime rib if your tryna be next level)
Dijon Mustard 1.5 – Tbsp or tt
Spice Rub
Kosher Salt – 2 Tbsp
Coriander – 1.5 tsp
Black Peppercorn – 1.5 tsp
Garlic Powder – 1 tsp
Thyme & Rosemary – 2 sprig of each
Horseradish Mayo
Shallot – ½ ea
Garlic – 1 pod
Cider Vinegar – ½ tsp
Parsley – 1 sprig
Lemon – ½ ea
Horseradish Preserved – 2 tsp
Salt & Pepper – tt
Aioli – ½ Cup
Garlic Butter
Garlic Clove – 1 ea (Roasted)
Rosemary – ¼ tsp
Thyme – ¼ – tsp
Butter – ¼ lb
Lemon – ½ ea
Pepper – tt
Beef Jus
Cow Feet – 1-2 lb
Beef Marrow Bones – 4 lb
Beef Trim – whatever is kicking around
Onion Spanish – 3 lb
Garlic – 1 clove
Celery for Celeriac – ½ ea
Carrot – 1 lb
Thyme – ¼ bunch
Rosemary – ¼ bunch
Red Wine – 500 ml
Bay Leaf – 3 ea
Black Peppercorn – 1 Tbsp
Tomato Paste – 250 ml
H2o – 15 L
Additional
Gouda Cheese or Swiss – 4 oz
Baguette or Hoagie Buns – 6 ea
Crispy Onion – tt
Disclaimer – Our palate’s all differ from one another. Just like similar ingredients carry diverse flavour profiles. No two ingredients are the same. Factors that contribute are agricultural values, sugar, water and nitrate content, climate/season and the beauty of evolving genetics. Always taste your work, balance and enhance when needed