Beef Dip Sandwiches

with Horseradish Rosemary Jus & Roasted Carrots

30 min

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Contains: Milk, Mustard, Soy, Sulphites, and Wheat.

May Contain: Egg, Fish, Peanuts, Sesame, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Multigrain Ciabatta Bun
Baby Kale
Garlic
Sliced Beef
Demi Glace Seasoning
Chives
Red Cooking Wine
Baby Peeled Carrots
Horseradish Sauce
Rosemary Fresh
Shallot
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1077
Fat 72g
Protein 33g
Carbohydrates 66g

Cooking Directions

0

Tip: Leave some butter on the counter ahead of time, or use the microwave to soften butter for a few seconds for Step 4.

1

Roast Carrots
- Turn oven to 425°F.
- Line a baking sheet with foil.
- Place baby carrots on one half of the baking sheet.
- Toss carrots with 2 tbsp. olive oil. Season with salt and pepper to taste.
- Put baking sheet in oven and cook for 20–25 minutes, or until carrots are tender and golden.

2

Prepare Horseradish Jus
- Heat 1 tbsp. olive oil in a small pot over medium.
- Peel shallots, trim ends and cut into 1/8 inch slices.
- Add shallots and cook for 4–5 minutes, stirring occasionally, until tender and beginning to brown.
- Meanwhile, whisk demi-glace seasoning and 1 cup water in a small bowl.
- Wash, pick and chop rosemary leaves.
- Add red cooking wine to shallots and cook until mostly evapotated.
- Add demi-glace mixture to shallots and whisk until smooth.
- Stir in horseradish to taste and half of the rosemary.
- Season with pepper to taste.
- Reduce heat to low and simmer for 5 minutes.

3

Prepare Ingredients
- Wash baby kale and chives.
- Trim ends off chives and chop finely.

4

Prepare Chive Butter + Toast Ciabatta
- In a second small bowl, mix 3 tbsp. butter with chives and salt and pepper to taste.
- Cut ciabatta buns in half lengthwise and spread chive butter evenly.
- Put ciabatta buns in oven and cook for 5–7 minutes or until bread is golden and crispy on the edges.

5

Cook Beef
- Heat a large skillet over medium-high.
- Drain sliced beef and pat dry with paper towel.
- Season well with salt and pepper.
- Wash hands with hot soapy water.
- Add 1 tbsp. olive oil to skillet.
- Once hot, add beef, garlic and remaining rosemary.
- Cook for 3–4 minutes, breaking apart with a spoon, until meat is cooked to 165°F.

6

Assemble + Serve
- Divide beef onto bottom pieces of ciabatta.
- Using tongs, remove shallots from horseradish jus and place on top of beef.
- Top with baby kale, close sandwich with top bun and slice diagonally.
- Divide horseradish jus into small bowls and place on larger dinner plate.
- Place beef dip on plate with roasted carrots on the side.
- Dip beef dip sandwiches into jus with each bite.
- Enjoy!

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