Habanero French Dip Baguette

Ingredients

French Dip Baguette: 

• 500	gr	Scotch fillet
  		Mainland Natural Swiss Cheese Slices
  1	tbsp	Thyme, chopped
  3	tbsp	Dried oregano
  		Handful tarragon, chopped
  		Salt and pepper
  1		Large baguette

Onion Jus:

• 500	gr	Sliced onions
  50	gr	Olive oil
  1	L	1/3 reduction beef stock/glaze or re-made jus
  	pinch	Salt
  		Cracked black pepper

Habanero Beer Mustard:

• 10	gr	Black mustard seed
  50	gr	Yellow mustard seed
  2	tsp	Dijon mustard
  200	ml	Pale ale
  50	ml	Cider vinegar
  100	gr	Brown sugar
  		Cracked pepper
  1		Lemon, juiced and zested
  1	ea	Habanero chillis

Method

French Dip Baguette:

1. Cover the Scotch fillet with herb mix.
2. Pan fry the scotch fillet to rare and leave to rest and cool. Thinly slice and set aside.
3. Slice baguette through the middle and fill with sliced swiss cheese, Scotch fillet and finish with habarnero beer mustard.
4. Cut into lengths as desired and finish with jus for takeaway or on the side for table service.

Onion Jus:

1. Sweat down the onion in a heavy-based saucepan with olive oil.
   
2. Add stock and reduce by about 20%.
3. Season to taste.

Habanero Beer Mustard:

1. Combine yellow and brown mustard seeds.
2. Stir vinegar and beer (or water) into the mustard seed.
3. Cover the mixture and set it in a cool, dry place for 12 hours or until all the liquid has been absorbed.
4. Stir in brown sugar, chopped habanero chilli and sea salt.
5. Pour the mustard seed mixture into a food processor. Pulse 6 times, then run for about one minute.
6. Pour mixture into a sterilized glass container and refrigerate.