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Upscale Italian Beef Sandwiches
Posted on Saturday, June 16, 2007
This is a hearty sandwich that takes Italian beef to another level! Be good to yourself and buy your beef, mushrooms,leeks, herbs and bread at the Chicago Green City Market. Tell them Chef Susan sent you!
Makes 8 servings
Ingredients
- 4 Tablespoons
- olive oil
- 1 Tablespoon
- minced garlic (about 6 cloves)
- 1 cup
- sliced leek, well washed
- 3/4 pound
- assorted River Valley Farms mushrooms, trimmed and sliced
- to taste
- Kosher salt and ground black pepper
- 1/2 teaspoon
- minced fresh thyme
- 1 1/2 teaspoons
- minced fresh rosemary
- 2 cups
- Zinfandel wine
- 2 cups
- strong beef broth or chicken broth
- 1 Tablespoon
- tomato paste
- 1 Tablespoon
- balsamic vinegar
- 1 Tablespoon
- cornstarch, mixed with 2 Tablespoons water
- 8
- Benniston Bakery Demi-Baguette, split in half
- 4 Tablespoons
- olive oil for brushing
- 4 12 opunce
- Heartland shoulder tender beef steaks, cut into 1/2" slices
- to taste
- Kosher salt and black pepper
Method
1. Heat olive oil in a wide skillet until hot and saute the garlic and leek until the leek softens, about 5-6 minutes. Add the mushrooms, stir well to coat the mushrooms with the oil and cover the pan. Reduce the heat to medium low and simmer mushrooms in their own juices 10 minutes, until they are almost tender. Remove the lid, raise the heat to medium-high and saute mushrooms until browned and tender.
2. Season mushrooms with salt and pepper and add the herbs. Add the wine and bring to a boil. Boil 2 minutes and add the broth. Lower heat to medium and simmer rapidly 20 minutes until reduced by half. Add the tomato paste and the balsamic vinegar.
3. Return sauce to a boil, whisk in the cornstarch slurry and simmer a few minutes until thickened. Sauce can be made 2 days ahead, refrigerate sauce until ready to use.
4. When ready to serve, prepare a hot fire. Let coals burn until covered with grey ash.Brush cut sides of baguettes with olive oil and grill until lightly toasted. Set aside. Season beef slices with salt and pepper. Grill about 3 minutes per side for medium rare.
5. Dip each slice of beef in the warm sauce and divide among the baguettes. Spoon the remaining mushrooms and sauce over the meat, dividing evenly.
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