French dip sandwich with fried beef and gravy

Ingredients:

French sauce

• 2 tbsp. l. olive oil
• 1 tbsp. black peppercorns
• 1 teaspoon coarse salt
• 4 sprigs of fresh thyme
• 2 cloves of crushed garlic
• 2 sprigs of fresh rosemary
• 1 large shallot, minced
• 2 tbsp. l. dry sherry
• 4 cups low-salt beef broth

Pickled radishes

• 1 cup white wine vinegar
• 2 tablespoons of sugar
• 1 teaspoon coriander seeds
• 1 teaspoon coarse salt
• 1 star anise
• 1 bay leaf
• 1 clove of garlic
• 2 cups (250 g) sliced ​​radish

Sandwich

• 4 unsweetened rolls (oblong sweet buns with a crispy crust)
• 0.5 kg homemade roast beef, thinly sliced, see recipe below
• 8 thick slices Gruyere cheese
• Watercress, for serving

Homemade roast beef

• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh thyme leaves
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 3 crushed cloves of garlic
• 1.8 kg beef tenderloin for roasting (recommended: eye muscle from the outer part of the thigh cut)
• 2 tbsp. l. olive oil

Preparation:

1. For gravy: Heat the oil in a medium saucepan over medium heat. Add black peppercorns, salt, garlic, thyme, rosemary, and shallot. Cook the onion until translucent, 6 to 8 minutes. Add the sherry and simmer for a few minutes. Add the stock and simmer for 20 to 25 minutes. Remove the saucepan from the heat and strain the mixture through a sieve. The gravy should remain warm.
2. For pickled radishes: Bring 0.5 cups of water, vinegar, sugar, coriander seeds, salt, star anise, bay leaf, and garlic to a boil. After 10 minutes of boiling, pour the liquid over the radishes, place in a heat-proof container, and refrigerate.
3. For the sandwich: Place the bottom halves of the buns on a work surface. Top with thinly sliced ​​homemade roast beef. Top each sandwich with a slice of Gruyère cheese, some pickled radish, and watercress. Top the sandwich with the other half of the bun. Cut the sandwiches in half and serve with the gravy for dipping.
4. Homemade Roast Beef: Preheat the oven to 200°C. In a small bowl, combine the rosemary, thyme, salt, pepper, and garlic. Rub the meat with the mixture, then wrap it in plastic wrap and refrigerate for 20 minutes.
5. Heat the vegetable oil in a large heavy skillet over high heat. Remove any excess garlic and spices from the roast, then add it to the pan. Brown the roast beef on all sides for 2-3 minutes. Transfer the beef to a deep, parchment-lined baking sheet. Roast until a thermometer inserted into the center registers 122°F (50°C), about 50 minutes. Transfer the finished roast to a cutting board and let it rest for 10 minutes. Slice the roast thinly before serving. Yield: 6-8 servings.