The Eiffle Tower Recipe
Chef's In House Roasted Beef sliced perfectly, warmed in Au Jus & served on toasted French bread with a side of creamy horseradish. Au Jus for dipping.
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Ingredients
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Roast Beef & Au Jus
Bread
Creamy Horseradish
Assembly & Garnish
Method
Roast Beef & Au Jus
Warm and season au jus
Pour 2 cups of prepared beef au jus into a small saucepan. Add 1 smashed garlic clove and 1 tablespoon unsalted butter. Warm over medium-low heat until it simmers gently, then reduce heat to low and let it infuse for 5 minutes. Season with 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Keep warm on the lowest heat setting or transfer to a thermal container.
Warm the sliced beef
Place the 1.2 lbs of thinly sliced in-house roasted beef into a shallow sauté pan or rimmed sheet pan. Pour 1/2 cup of the warmed au jus over the beef, toss gently to coat, and set the pan over low heat for 1–2 minutes just until beef is warmed through. Do not overcook—slices should be warm but still tender. Keep beef in the warm au jus in the pan while toasting bread and finishing the horseradish.
Bread
Preheat oven to 400°F (200°C). Cut the 12-inch French baguette in half lengthwise. Lightly brush cut sides with 1 teaspoon olive oil and spread the 1 tablespoon softened butter evenly over the cut surfaces. Place cut-side up on a baking sheet and toast in the oven for 6–8 minutes until edges are golden and surface is crisp but not hard. Remove from oven and keep warm.
Creamy Horseradish
While bread toasts, combine 3 tablespoons prepared horseradish, 1/4 cup sour cream, 1 tablespoon mayonnaise, 1/2 teaspoon fresh lemon juice, 1 teaspoon chopped chives (if using), 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Stir until smooth and taste; adjust lemon or horseradish for heat. Chill briefly or keep at cool room temperature until serving.
Assembly & Serve
On the toasted baguette bottom half, arrange a generous layer of the warmed sliced roast beef directly from the pan, spooning a little of the warm au jus over the meat to keep it moist. Use all slices so each serving is hearty. Place the top half of the baguette slightly askew or serve open-faced according to preference.
Transfer remaining warm au jus into a small individual dipping dish (reserve about 1/2 cup total). Place the creamy horseradish in a small ramekin on the plate alongside the sandwich. Add pickled cornichons or dill spear on the side if desired.
To eat: dip warm sandwich bites into the au jus and add horseradish to taste.