Serves 6
40 min
Roast Beef Sandwich with Red Wine Gravy
Recipe GLPR48f9b4f9269f08
An elegant French-inspired roast beef sandwich featuring tender sliced beef on a crispy baguette, topped with a rich red wine and beef stock gravy enriched with fresh parsley, capers, and butter. Served with fresh spinach for a balanced, satisfying meal.
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Ingredients
1 tablespoon olive oil
1 banana shallot, finely chopped
150 millilitres red wine
300 millilitres beef stock
1 large baguette
½ to 1 tablespoon Dijon mustard
100 grams sliced roast beef
½ small pack fresh parsley, finely chopped
1 tablespoon capers, finely chopped
1 tablespoon butter
1 handful handful fresh spinach, for serving
Directions
Preheat your oven to 180°C (160°C fan / gas 4). Warm the olive oil in a small saucepan over medium heat. Add the finely chopped shallot with a pinch of salt and cook, stirring frequently, for about 5 minutes until it softens and begins to caramelise.
Pour in the red wine and simmer for 2 minutes to allow it to reduce by approximately half. Add the beef stock and bring to a gentle simmer. Allow the gravy to bubble for 15–20 minutes, stirring occasionally, until it has thickened and reduced to a rich consistency.
Place the whole baguette in the preheated oven for 5 minutes to warm through and develop a crisp exterior. Remove from the oven and carefully cut it in half lengthways. Spread one half with the Dijon mustard and arrange the sliced roast beef evenly on top.
Stir the finely chopped fresh parsley, capers, and butter into the hot gravy until the butter has completely melted. Taste and adjust the seasoning with salt and pepper as needed. Spoon the gravy generously over the second half of the baguette.
Scatter a handful of fresh spinach leaves over the gravy-topped baguette half. Cut the assembled baguette into appropriate portions and divide between plates. Serve immediately with extra gravy on the side for dipping and enjoying.
