French Deep Sandwich is a popular American sandwich from thin slices of beef between two halves of a bun, its it is customary to serve with a dip from the broth in which the meat was cooked. Despite the name, in France they have no idea about such a dish. BUT it most likely came from a French baguette, which originally used to build a sandwich. But besides baguette other soft buns with a dense crust, such as Kaiser, are also suitable. Cook the beef tenderloin grated in a slow cooker until medium readiness so that the meat remains juicy, cut thin slices and serve on a bun with mustard or horseradish, and with tasty liquid in which the meat was stewed. Share with friends: 
Time: 2 hours. 45 min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece i-round beef tenderloin weighing 1.2 kg., Excess fat cut off
- 3 feathers of green onions (only white and light green parts), coarsely chopped
- 2 tsp fresh thyme
- 1 clove garlic, crushed
- 1/4 tsp celery seed
- 1/4 tsp ground allspice
- 2 carrots, sliced in 2 cm slices.
- 2 tbsp. l Worcester sauce
- 1 cube of beef broth
- 6 – 8 Kaiser buns, cut in half and warmed up
- Horseradish and / or spicy mustard sauce, served
Recipes with similar ingredients: beef, celery seeds, onions green, thyme, allspice, Worcestershire sauce, horseradish creamy, garlic
Recipe preparation:
- In a food processor, chop green onion, thyme, garlic, 1 tsp salt and pepper, celery seeds and allspice to it turned out pasta. Patch the tenderloin over the entire surface with a knife and grate with a mixture of spices. Dress the meat with kitchen twine so that it retained its shape.
- Put the carrots in a 6 liter slow cooker. and put on top meat. Insert an instant thermometer at an angle in the middle of the notch; install it so that the readings can be easily observed through slow cooker lid.
- In a microwave bowl, mix 1.5 tbsp. water, worcester sauce and bouillon cube. Preheat for 2-4 minutes. Add mix into the slow cooker. Close the lid and cook at minimum temperature until the meat temperature reaches 48-55 ° C for medium degree of readiness, about 2 hours. Transfer meat to cutting board and cover with foil, let it rest for 15 minutes. Take off excess fat from the surface of the liquid in which the meat was cooked.
- Remove the twine and chop the meat very thinly. Pour a little liquid from meat into slices of buns and make sandwiches with meat, horseradish and / or mustard. Serve with liquid from meat, for dipping.
