This is a nice recipe one of the more inexpensive cuts of beef, as much as beef is inexpensive these days. Since London Broil can be a bit dry, the au jus is a nice sauce to moisten-up the meat while providing some nice nuances to the taste. FYI: London Broil is a boneless sirloin so sub accordingly
Ingredients
- 4 London Broil fillets (6-8 oz each) – 1″ thick and thawed
- 4 oz Beef broth
- 1 Garlic clove – sliced lengthwise
- 1 TBL Shallot – sliced fine
- 1.25 TBL Butter
- 1 TBL Olive oil
- 1.5 tsp fresh Thyme – chopped (0.5 tsp dried)
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Pat steak dry with paper towels and rub both sides with cut garlic.
- Season both sides with salt and pepper and arrange in an oven proof skillet.
- Drizzle both sides with oil.
- Broil 5 mins then turn over and broil 4 mins more.
- Remove fillets from the pan and prepare au jus using the remaining juices.
- Place skillet over Med-Low heat and melt 0.25 TBL butter.
- Add the shallots and cook until transparent (clear).
- Whisk in the remaining butter, thyme, and beef broth.
- To serve, slice steaks and spoon sauce over the top.
Note: This au jus sauce recipe can work for any beef you make that has drippings.
