French Dip Steak Sandwich

Heat 0.5 tsp oil over medium‑low heat in a skillet. Add the onion with a pinch of salt and caramelise, stirring occasionally, for 25–30 minutes, adding small splashes of water if the pan becomes dry. Remove the onions, reserving three‑quarters of them for the sandwich and one‑quarter for the dip.

Increase the skillet to high heat until very hot. Pat the steak dry with paper towels, season both sides with salt and pepper, and sear for 2–3 minutes per side for medium‑rare doneness. Transfer the steak to a plate and let it rest for 8–10 minutes.

Reduce the heat to medium and return the reserved quarter of caramelised onions to the pan. Add the minced garlic and sauté for about 30 seconds until fragrant.

Sprinkle 1 tsp flour over the onion‑garlic mixture and stir continuously for 1 minute to create a light roux.

Gradually whisk in 375 ml beef bone broth or stock, scraping up any browned bits from the bottom of the pan. Add 1–2 tsp Worcestershire sauce, 1 tsp rosemary, and 1 tsp thyme. Simmer uncovered for 8–12 minutes, allowing the sauce to reduce and thicken slightly. Incorporate any juices released from the rested steak, taste, and adjust seasoning with additional salt if needed. Optionally, strain the sauce before serving.

In a small bowl, combine 1 tbsp light mayo, 1 tsp horseradish, a dash of Worcestershire sauce, and a pinch of black pepper to make a horseradish mayo.

Thinly slice the rested steak against the grain. Briefly dip the slices in the hot onion‑beef sauce for 15–30 seconds, then remove and set aside.

Slice the baguette lengthwise and spread the horseradish mayo on the interior. Layer the dipped steak slices, the remaining caramelised onions, and an Emmental cheese slice. Place the assembled sandwich under a preheated grill (broiler) for 1–2 minutes, or until the cheese melts.

After grilling, top the sandwich with a handful of fresh rocket, close the baguette, and serve immediately with the warm onion‑beef dip on the side.