Roast Beef French Dip with Green Pea Pesto

Name: Roast Beef French Dip with Green Pea Pesto
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 680 grams beef eye of round roast; 473 milliliters beef stock; 2 Tbsps EVOO; 237 milliliters fresh basil leaves (about 20); 59 milliliters About fresh mint leaves; 3 Tbsps chopped fresh rosemary; 59 milliliters About fresh tarragon leaves; 1 clove garlic, pasted; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters grated Parmesan; 237 milliliters defrosted frozen green peas

Roast Beef French Dip with Green Pe It is a good option if you're following a gluten free and primal diet. It works well as a main course.

Instructions

Two 3-inch wide long loaves French crusty bread (8 inches of bread per sandwich), split

Ingredients you will need

Crusty Bread

Bread

For the pesto: In a food processor, combine the basil, peas, Parm, mint, tarragon, garlic and about 1/2 cup EVOO. Season with salt and pepper and process to almost smooth.

Ingredients you will need

Salt And Pepper

Tarragon

Garlic

Basil

Pesto

Extra Virgin Olive Oil

Mint

Peas

Equipment you will use

Food Processor

Transfer to a small container until ready to use. Or refrigerate and bring to room temperature when ready to serve.

For the beef: Bring the roast to room temperature.

Ingredients you will need

Beef

Sprinkle the meat with the salt, pepper and rosemary.

Ingredients you will need

Rosemary

Pepper

Meat

Salt

Preheat the oven to 475 degrees F.

Equipment you will use

Oven

Heat 2 tablespoons EVOO in a Dutch oven or large cast-iron skillet over medium-high heat. Brown the meat evenly, 5 minutes. Then transfer to the oven and roast 30 minutes, or until the internal temperature registers 120 degrees F on a meat thermometer.

Ingredients you will need

Extra Virgin Olive Oil

Meat

Equipment you will use

Kitchen Thermometer

Dutch Oven

Frying Pan

Oven

Transfer the roast to a cutting board and cover with foil, 30 minutes. Wrap and store if not serving right away.

Ingredients you will need

Wrap

Equipment you will use

Cutting Board

Aluminum Foil

To serve, very thinly slice the meat.

Ingredients you will need

Meat

Heat the stock to warm but not boiling. Quickly dip the meat in the stock and place on the French bread. Top with the green pea pesto and set the bun top in place.

Ingredients you will need

French Bread

Pesto

Stock

Meat

Roll

Dip

Equipment

Ingredients

Servings:

680grams

beef eye of round roast 473milliliters

beef stock 2Tbsps

EVOO 237milliliters

fresh basil leaves (about 20)59milliliters

About fresh mint leaves 3Tbsps

chopped fresh rosemary 59milliliters

About fresh tarragon leaves 1clove

garlic, pasted 6servings

Kosher salt and freshly ground black pepper 59milliliters

grated Parmesan 237milliliters

defrosted frozen green peas

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Baron des Chartrons Bordeaux. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 11 dollars per bottle.