French Dip Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Preheat oven to 300°F (150°C). Season the Michigan craft beef with salt and black pepper. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.

2. 2

   Add Aromatics

   Remove the beef and set aside. In the same pot, add sliced onion and minced garlic, sautéing until translucent. Add the whole peppercorns and stir for 1 minute.

3. 3

   Braise the Beef

   Return the beef to the pot and pour in the beef broth. Bring to a simmer, cover, and transfer to the oven. Braise for about 2.5 to 3 hours, until the beef is fork-tender.

4. 4

   Prepare the Mushrooms

   While the beef is braising, roast the mushrooms. Preheat the oven to 400°F (200°C). Toss mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until golden.

5. 5

   Assemble the French Dip

   Once the beef is done, remove it from the pot and let it rest for 10 minutes. Slice the beef thinly. Slice the French rolls in half and layer with beef, roasted mushrooms, and gruyere cheese.

6. 6

   Serve

   Place the sandwiches under the broiler for 2-3 minutes until the cheese is melted. Serve with the warm peppercorn au jus made from the braising liquid and horseradish cream on the side.