A symbol of Québécois and Canadian cuisine, poutine is a humble dish of French Fries topped with cheese curds and rich brown gravy, with variations ranging the likes of fast food and gourmet restaurants. In an ode to flavor maximalism, poutine is reinvented in hot steak sandwich format - sirloin roast is sliced and doctored up with horseradish spread, cheese curds, and dipping sauce for max indulgence.
Ingredients
Procedure
French Dip Sandwich
- Mix Worcestershire sauce, vinegar, brown sugar, stock and spices in bowl until well blended. Place sirloin in large resealable plastic bag. Add marinade. Seal bag and turn to coat well, massaging marinade into meat. Refrigerate at least 1 hour or overnight for more flavor. Remove meat from marinade. Discard any remaining marinade.
- Preheat oven to 375°F (190°C). Place sirloin in large roasting pan. Roast 45 minutes to 1 hour, until tender and internal temperature reaches 145°F.(62°C) Let stand 15 minutes. Transfer to cutting board and cut across the grain into very thin slices. Hold hot for service.
Horseradish Spread
- Mix all ingredients for the Horseradish spread in small bowl. Hold refrigerated for service.
Au Jus
- Bring gravy to simmer in saucepan. Stir in stock, Worcestershire sauce, onion and garlic powder until blended and heated through. Hold hot for service.
Assembly
- Place baguettes, cut sides up, on sheet pan. Dip sliced beef into the Au Jus. Layer bottom halves of baguette with sliced beef. Top with cheese curds. Broil just until cheese is melty and top halves of baguettes are toasted. Top beef with crispy fries. Spread horseradish spread evenly on cut side of top half of baguette and place on top of sandwich. Cut each sandwich in half on a bias. Serve with remaining Au Jus on the side for dipping.
- Recipe type: Flavour Forecast
