A delicious take on the classic French Dip sandwich featuring tender, sous vide eye of round beef, a rich homemade au jus, and melted Swiss cheese on French bread.
The Beef: Start by covering the eye of round beef in salt, pepper, and garlic powder. Vacuum seal the meat. Sous vide the meat at 129°F for 24 hours. Once the 24 hours are up, sear all sides in a very hot pan with a little grapeseed oil. Allow to rest for 10 to 15 minutes.
Au Jus: After searing the beef, deglaze the pan with the beef drippings and around 1/4 cup of red wine. Then add around a cup and a half beef stock and around 2 tablespoons Worcestershire sauce and allow to reduce for a few minutes. Season with salt and pepper to taste. Lastly, strain the au jus through a strainer. You can also add whatever herbs you would like.
Assembly: Take some style of French bread of your choosing. Cut out the desired size section. Add some Au Jus directly to the bread at this point. Then add a generous helping of your beef sliced as thin as possible and add Swiss cheese. Melt with a torch or under the broiler of your oven. Close it up and dip to your heart's content. Enjoy!
