Directions

1. Remove the beef from the fridge 30 minutes before cooking. Pat dry and season generously all over with Out the Gate and Man Grind.

2. Heat the olive oil in a cast iron pan over high heat until smoking. Sear the beef on all sides until deeply browned—about 2 minutes per side. Remove and set aside.

3. Reduce heat to medium, add the sliced onions to the same pan, and cook for 8–10 minutes, stirring occasionally, until softened and starting to caramelise.

4. Return the beef to the pan, nestling it into the onions. Pour in the stock.

5. Transfer uncovered to a 180°C oven and roast for 1.5 hours, checking occasionally and topping up with a little water or stock if the liquid reduces too much.

6. Remove from oven and rest the beef on a board for 20 minutes before slicing thinly against the grain.

Jus

1. Strain the cooking liquid into a small saucepan, reserving the caramelised onions separately.

2. Bring to a simmer and reduce by about half until rich and glossy—10–15 minutes.

3. Taste and add salt if needed.

Sandwich Assembly

1. Slice the baguette portions in half lengthways. Spread aioli generously on both cut sides.

2. Pile sliced roast beef high on the bottom half. Top with Swiss cheese and a spoonful of caramelised onions.

3. Place under a hot grill until the cheese is melted and bubbling.

4. Close the sandwich and slice in half if desired.