Tested till perfect Beef and Baguette with Dip

Beef and Baguette with Dip

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By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 8


    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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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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