French Dip Sandwiches

Preheat the oven to 475˚F. Tie the piece of meat tightly with a couple of pieces of kitchen twine.

In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚F on a meat thermometer. (If you want it less pink, go to 135˚F.) Remove the meat to a cutting board and cover it with foil.

Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consommé, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.

Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.