On the menu today, The Beyond Burger and Filet French Dip. Enjoy!
Filet French Dip
Cut 5 oz. of beef tenderloin into 1 in cubes and cook to temp in hot skillet along with grilled onions. Mix onions and tenderloin together and melt Swiss cheese on top. Serve on Hoagie roll with Horseradish sauce and Au Jus.
Horseradish Sauce
1 cup well-drained prepared horseradish.
½ cup sour cream.
½ cup mayonnaise.
2 tablespoons fresh squeezed lemon juice.
1 teaspoon kosher salt.
¼ teaspoon freshly ground black pepper.
2 teaspoons Worcestershire sauce.
¼ teaspoon Tabasco sauce.
Mix all ingredients together and chill.
Au Jus
½ lb. raw chunked beef brisket
1 large carrot rough chopped
2 stalks celery rough chopped
1 whole peeled onion rough chopped
1 quart beef broth
¼ cup roux (optional for added thickness)
Salt and pepper to taste
Add first 5 ingredients to stock pot and bring to simmer for 1 hour. Add roux and salt and pepper and continue to simmer for 5 minutes. Serve hot.
