Tested till perfect Beef and Baguette with Dip

Beef and Baguette with Dip

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

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  • Portion size 8

Ingredients

    2 lb (1 kg) eye of round oven roast
    6 cloves garlic
    1 tbsp (15 mL) grainy mustard
    1 tbsp(15 mL) balsamic_vinegar
    2 tsp (10 mL) vegetable_oil
    1 tsp (5 mL) soy_sauce
    Dash hot_pepper sauce
    1/2 cup (125 mL) dry red_wine
    2-1/2 cups (625 mL) beef stock
    1 sourdough baguette (14 inches/35 cm)
    Dijon_mustard or light mayonnaise or horseradish (optional)
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Preparation

Pat roast dry. With tip of sharp knife, make 24 evenly spaced slits in beef, about 1/2 inch (1 cm) deep. Quarter garlic cloves lengthwise; insert 1 into each slit. Set aside on greased rack in small roasting pan.

In small bowl, stir together mustard, vinegar, oil, soy sauce and hot pepper sauce; brush evenly over beef, reserving any remaining mixture. (Make-ahead: Cover beef and mustard mixture and refrigerate separately for up to 1 day.)

Pour enough water into roasting pan to come 1/2 inch (1 cm) up side. Roast in 500°F (260°C) oven for 30 minutes. Remove from oven. Brush with reserved mustard mixture. Reduce temperature to 275°F (140°C); roast until meat thermometer registers 140°F (60°C) for rare, about 40 minutes, or 150°F (65°C) for medium-rare. Transfer to cutting board. Tent with foil; let stand for 20 minutes before slicing thinly across the grain. (Make-ahead: Let cool completely in refrigerator; cover and refrigerate for up to 2 days. Reheat, moistened with a few spoonfuls of beef stock or dip.)

Meanwhile, skim fat from pan juices. Pour in wine; bring to boil over high heat, stirring to scrape up any brown bits from bottom of pan. Boil until reduced by half, about 5 minutes. Pour in stock and return to boil; boil hard until reduced to about 2-1/2 cups (625 mL), about 15 minutes.

Cut baguette in half lengthwise. Cut into 8 sandwich-size portions. Drizzle about 1 tbsp (15 mL) dip onto cut sides of bread, or spread with mustard (if using). Pile beef on bottom baguette slices; top with remaining baguette, pressing to sandwich. Serve each sandwich with 1/4 cup (50 mL) juices in small bowl for dipping.

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