House Roasted Beef On A Warm Beef Baguette Recipe

Prep the roast

Remove the roast from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season

Mix kosher salt, black pepper, and garlic powder. Rub the roast all over with olive oil, then evenly season with the dry mixture. Tuck thyme sprigs beside the roast or place on top.

Sear

Preheat oven to 230°C (450°F). Heat a heavy ovenproof skillet or roasting pan over high heat. Add 1 tbsp butter and sear the roast on all sides until well browned, about 2–3 minutes per side.

Roast

Transfer the pan to the preheated oven and roast at 230°C (450°F) for 10 minutes to develop a crust, then reduce oven temperature to 160°C (325°F) and continue roasting until an instant-read thermometer reads 55°C (130°F) for medium-rare (about 30–40 more minutes depending on roast size). For medium, target 60–63°C (140–145°F).

Rest

Remove roast from oven, transfer to a cutting board, tent loosely with foil and rest for 15–20 minutes. Reserve pan drippings for the au jus.

Separate drippings

After removing the roast, place the roasting pan over medium heat on the stovetop. If there is a lot of fat, spoon off and discard excess until about 2 tbsp remain along with browned bits.

Sauté aromatics

Add 1 tbsp butter to the pan and sauté minced shallot and garlic until translucent, about 1–2 minutes.

Deglaze

Add the dry red wine (if using) and scrape browned bits from the pan with a wooden spoon. Reduce wine by half, about 1–2 minutes.

Make the jus

Add beef stock, reserved pan juices (about 120 ml), Worcestershire sauce and thyme sprig. Bring to a simmer and reduce gently for 6–8 minutes to concentrate flavor.

Finish

Mix cornstarch with cold water to make a slurry and whisk into the simmering jus a little at a time until lightly thickened (should coat the back of a spoon). Whisk in remaining 1 tbsp butter, season with salt and pepper to taste. Strain through a fine sieve into a small gravy boat or heatproof pitcher and keep warm.

Soak and dry

Place cut potatoes in cold water and soak for at least 30 minutes (up to 2 hours) to remove starch. Drain and pat completely dry with towels.

First fry (blanch)

Heat vegetable oil in a deep fryer or heavy pot to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry potatoes again in batches until golden and crisp, 2–3 minutes. Drain, season immediately with kosher salt and black pepper.

Warm and toast baguettes

Split the baguettes lengthwise without cutting all the way through. Spread softened butter lightly on cut sides. Place under a hot broiler or in a 200°C (400°F) oven for 3–5 minutes until warmed and lightly toasted. Alternatively, toast cut sides in a skillet with 1 tsp olive oil over medium heat.

Slice roast thin

Using a sharp carving knife, slice the rested roast thinly across the grain (2–3 mm slices) for tenderness.

Assemble baguettes

Open each warmed baguette and layer generously with warm sliced roast. Spoon a few tablespoons of warm au jus into the baguette or serve the au jus on the side for dipping. Garnish with chopped parsley and add pickles if desired.

Plate with fries

Serve each roast baguette with a heaping handful of hot fries and a small pitcher of au jus alongside.