Sam Sidawi is a baker based in Montreal, who was inspired by a sandwich he ate in Paris. He’s known for his instructional DVDs on how to make good bread. His new book, My Rustic Sandwiches: Great Recipes to Savor Artisan Bread, features simple and gourmet recipes for foods best enjoyed with hearty artisan loaves and baguettes. He shares his recipe for Rib Eye Roast in Red Wine Sauce with Shallots and Mushrooms on Baguette, which easily becomes a satisfying sandwich the next day.
“This recipe is inspired by Beef Bourguignon. I like to cook with wine sometimes, so I like to enjoy it with family and friends… [I put] a roast in the oven and [use] ingredients like shallots, mushrooms, and herbs. The next day I enjoy the leftovers on a baguette sandwich.”
Rib Eye Roast in Red Wine Sauce with Shallots and Mushrooms on Baguette
1 1/2 lb mushrooms
1 1/2 lb shallots or small onions
1 bottle red wine
4 tbsp flour
1 1/2 tsp salt
For the rub:
2 tsp fresh thyme
2 tsp rosemary
2 tbsp olive oil
salt and pepper, to taste
Rub the roast thoroughly with the olive oil, salt, pepper, rosemary, and thyme. In an oven preheated to 375 degrees, roast it for 45 minutes, or until it starts browning a bit.
In a mixing bowl, dissolve the flour and salt in the wine, mixing them with a fork or a whisk. Pour the wine over the roast, and add the mushrooms and onions. Roast for an additional 45-55 minutes. Remove the roast from the oven, cover it with aluminum foil, and let it rest for 20 minutes. (It’s important to let it rest so that the meat juices get absorbed by the meat).
The meat will be medium rare, so somewhat rosy on the inside. If you like it well done, cook for an additional 30 minutes. If you like it medium rare, take 25 minutes off the cooking time. Carve the roast into 1/4-inch slices, and serve with the sauce, mushrooms and shallots. Enjoy it for dinner, dipping the bread in the sauce. The next day, make the leftovers into hot or cold sandwiches.
This article from the Village Voice Archive was posted on October 12, 2009