According to Chef Thivet, "The best cut is Wagyu eye [of] round. The meat will not dissolve and will keep its texture. It should be roasted first [at a] slow temperature and refrigerated to be able to slice it paper thin to get the perfect bite."
Wagyu eye of round is taken from the back of the cow's leg, which means it comes from a part of the animal where the muscles get a lot of exercise. As such, it's a leaner cut, and one that isn't especially tender. It is, however, an inexpensive cut with a beefy flavor that makes it ideal for French dip sandwiches.
To ensure your beef is cooked properly, preheat your oven to about 450 degrees Fahrenheit, then cook the meat at that temperature for 15 minutes. Next, reduce the temperature to 325 degrees Fahrenheit and roast the beef for another 15 to 20 minutes per pound.
"You want to keep it simple; salt and pepper to be able to taste the meat," the chef recommended. Once your meat is at the correct temperature, let it rest for about 15-20 minutes before slicing it up for your sandwich.
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