R.J. Grunts French Dip Enigma

R.J. Grunts French Dip Enigma

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Credit: R.J. Grunts, Chicago
The National Culinary Review, July/August 2010

From the Chef

“Courtesy of Lettuce Entertain You Enterprises”


2 lbs. beef inside round
½ cup vegetable oil
2 T. salt
1 T. black pepper
1 T. granulated garlic
1 quart beef stock
1 loaf French bread
2 T. garlic butter
Horseradish sauce, as needed


1. Pat beef dry; place on baking sheet. Combine vegetable oil, salt, pepper and garlic. Smear mixture over beef. Put in preheated 350ºF oven; cook until rare, or to an internal temperature of 125ºF.

2. Remove from oven; cool. Reserve pan drippings. When beef has cooled, slice wafer-thin.

3. For beef jus, heat beef stock; add reserved pan drippings.

4. Cut French bread into four 8-inch pieces; cut each piece in half lengthwise. Spread garlic butter on cut sides of bread; toast until golden.

5. Heat sliced beef in hot beef jus 2-3 minutes, or until hot. (Do not overcook.) Remove beef with tongs; place on French bread. Serve with beef jus and horseradish sauce on side.


4 servings


Beef, Main Dish, The National Culinary Review

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