Chef notes
People love this sandwich! The owner of American bar can't get enough of it. The au poivre is next-level and very addictive.
Technique tip: For filet, it's best to cook to medium rare then slice to serve vs. shaving and then cooking. Find a bread you love that's crunchy but also soft enough to bite into.
Swap option: You could replace onions with caramelized shallots and change out the cheese to something a little funkier or something like a white cheddar.
Ingredients
- 8 ounces butter, plus more as needed
- 1½ ounces black peppercorns, crushed
- 1 cup whiskey, for flambé
- salt and freshly ground black pepper
- 2 quarts beef stock, homemade or store-bought
- 4 ounces heavy cream
- 1 baguette or other hero-like bread
- butter, for spreading
- 3 ounces shaved medium-rare filet, tri-tip or roast beef
- salt and freshly ground black pepper
- caramelized onions
- 2-3 slices Swiss cheese
- Au Poivre Sauce (recipe above)
Preparation
For the au poivre sauce:
1.In a large sauté pan, add butter to a piping hot pan, melt and then add peppercorns and sauté.
2.Add whiskey and carefully flambé. Season with salt and pepper.
3.Add stock and let reduce but not too much. After 8 minutes or so, add a bit more butter and let reduce.
4.Lastly add cream and let reduce.
For the French dip:
1.Preheat the oven to broiler setting or to 450 F.
2.Slice bread horizontally but try not to go all the way through. Spread both sides with butter.
3.Place layers of meat on one side and season with salt and pepper. Top with caramelized onions and then top with Swiss cheese.
4.Place open-faced sandwich in preheated oven.
To serve:
Remove steak sandwich from oven, carefully close and cut in half on the diagonal and serve with au poivre sauce on the side for dipping.
