Description
A comforting and flavorful French dip sandwich featuring tender beef tenderloin slices and a rich homemade au jus, perfect for quick weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 to 1.5 pounds beef tenderloin, trimmed and sliced thinly
- 4 French rolls or baguette, sliced in half
- 4 cups beef broth or stock (low-sodium preferred)
- 1/2 cup dry red wine (optional but recommended)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2–3 sprigs fresh thyme
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
- Optional: Provolone or Swiss cheese slices
Instructions
- Pat the beef tenderloin dry with paper towels. Slice thinly against the grain into about 1/4-inch thick pieces. Season both sides generously with salt and freshly ground black pepper. Set aside for 10 minutes to come to room temperature.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until onions are golden brown and soft, about 15 minutes. Stir in minced garlic during the last 2 minutes. Remove onions and garlic from the pan and set aside.
- Increase heat to medium-high and add 2 tablespoons butter to the skillet. Once melted and hot, add tenderloin slices in a single layer (work in batches if needed). Sear until browned on each side, about 1 to 2 minutes per side. Remove and keep warm.
- In a medium saucepan, combine beef broth, red wine, caramelized onions and garlic, fresh thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer over medium heat. Let reduce slightly for about 15 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove thyme sprigs before serving.
- Slice French rolls in half lengthwise. Butter lightly and toast in a hot skillet or under the broiler until golden and crisp.
- Assemble sandwiches by piling seared tenderloin slices on bottom halves of rolls. Add cheese slices if using and let melt slightly. Top with roll halves.
- Serve sandwiches immediately with warm au jus in small bowls for dipping.
Notes
Do not overcook tenderloin slices; medium-rare to medium is best. Keep au jus warm and reheat gently if made ahead. Toast rolls just before serving to prevent sogginess. Thin slicing tenderloin while slightly frozen makes it easier. Avoid crowding the pan when searing to get a good crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: One sandwich with au
- Calories: 500
- Sugar: 4
- Sodium: 800
- Fat: 17.5
- Saturated Fat: 8
- Carbohydrates: 42.5
- Fiber: 2
- Protein: 37.5
Keywords: French dip sandwich, beef tenderloin, au jus, easy recipe, homemade sandwich, savory sandwich, quick dinner