Habanero French Dip Baguette


Aug 22, 2023

1 min read

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
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.
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