Recipe courtesy of Southwood Kitchen
Wagyu French Dip
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1922
- Total Fat
- 165
- Saturated Fat
- 58
- Carbohydrates
- 41
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 73
- Cholesterol
- 342
- Sodium
- 1663
- Total: 13 hr 45 min (includes chilling time)
- Active: 1 hr 10 min
Ingredients
Wagyu:
4 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 pounds Wagyu eye of round, preferably Snake River Farms (retain the trimmings for the jus)
1/2 cup olive oil
Confit:
4 ounces (1 stick) butter
1 pound white mushrooms, sliced 1/8-inch thick
1 yellow onion, sliced 1/8-inch thick
2 sprigs fresh thyme
Horseradish Aioli:
1 cup mayonnaise, preferably Duke’s or Hellmann’s
1/4 cup prepared horseradish
1 tablespoon Worcestershire sauce
Jus:
Olive oil, for cooking
8 ounces Wagyu trimmings
1 medium carrot
1 large onion
2 beef bouillon cubes
Sandwich:
Four 8-inch hoagie rolls
1/2 cup garlic butter (store bought is fine)
8 slices provolone
Directions
- For the Wagyu: In a mixing bowl, combine the salt, pepper, granulated garlic and onion, basil and oregano. Mix well. On a baking pan with a wire rack, place the eye of round, then rub with the olive oil and sprinkle well with the spice mixture. Place in the fridge overnight to allow the seasoning to work.
- Heat a large cast-iron skillet or griddle over medium heat. Place the Wagyu in the skillet and sear on all sides until well browned, about 15 minutes.
- Meanwhile, preheat the oven to 300 degrees F.
- Place the meat on a clean baking pan fitted with a wire rack. Roast in the oven until the internal temperature registers 125 degrees F, 30 to 45 minutes. Allow to cool completely, then refrigerate until completely cold, usually several hours. Slice very thin on a meat slicer or by hand with a very sharp knife (think: shaved).
- For the confit: Preheat a large stainless or enameled pan. Add the butter, then the mushrooms and onion. Saute for 1 minute, then reduce the heat, add the thyme and simmer until the onions are very soft, about 20 minutes. Spread out on a baking sheet to cool.
- For the aioli: In a medium mixing bowl, add the mayonnaise, horseradish and Worcestershire. Use a whisk to stir until smooth.
- For the jus: Heat a stockpot or enameled pan over high heat, then add a small amount of olive oil. Add the Wagyu trimmings. Saute on high until the meat gets good caramelization. Add the carrot and onion and continue to cook for 2 minutes. Add 2 quarts water and the boullion cubes. Bring to a boil, then reduce the heat and simmer 1 hour. Strain.
- For the sandwich: Heat a griddle or large fry pan over medium heat.
- Split the hoagie rolls almost all the way through, leaving about 1/2-inch bread connecting the 2 halves. Slather with garlic butter on the cut sides and place cut side down on the griddle. Toast until light brown and crispy. Remove to a cutting board. Repeat until all hoagies are toasted.
- On the same griddle, place the meat, divided into 4 portions, with the confit on top, using a spatula the break up the meat and mix in the confit. Meanwhile, apply the horseradish aioli to both sides of each hoagie. Once the meat is hot, place the provolone on top and heat until the cheese is melted. Carefully move the meat from the griddle to the hoagie rolls, then fold the tops over and cut on a bias. Serve each portion with a cup of hot jus.