We’re Cooking: Beef Tenderloin Sandwiches

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Though it is very rare that we find ourselves with left over beef tenderloin after a party, we had a few slices left from our New Year’s Eve gathering this year.  As Gary relaxed watching bowl games I decided to make him the best beef tenderloin sandwich I could create with whatever else was leftover in the fridge.  Sourdough bread, fresh baby spinach, grape tomatoes, grainy Dijon mustard, nicely aged sharp white cheddar and a pile of herbs, ideally folded into some low-fat mayo, and cooked until just warmed through as the cheese started to get melted, but not to the gooey stage.  Served with a side of black eyed peas, for luck, and a left over mini-brioche bikini sandwich (the hit of the previous nights cocktail hour) and a tall Bloody Mary and I say we started off 2013 perfectly!  Cheers to a great new year!

Recipe:

Beef Tenderloin Sandwiches
Ingredients:
2 thick slices of your favorite bread
3 slices beef tenderloin, ours was crusted in garlic and rosemary
1 1/2 inch slice of cheese, we used aged sharp cheddar
5 grape tomatoes, cut in half
Handful of baby spinach leaves, or whatever lettuce you have
Dijon mustard, we used grainy Dijon
Herbed mayonnaise (recipe below)
1 tablespoon butter, softened

Mayonnaise with fresh herbs
ingredients:
2 tablespoons mayo, we used low fat
2 tablespoons chopped fresh herbs, we used dill, parsley, basil and thyme
1/2 teaspoon lemon juice
dash salt and pepper

Preparation:
Pre-heat the oven to 400 degrees.  Fold all of the ingredients for the mayo together in a small bowl and set aside. Butter the outside of each slice of bread w/ 1/4 tablespoon of butter.  Flip to the other side and add 1 tablespoon mayo to one slice and mustard to the other.  Lay the cheese on the mustard slice, top with the tomatoes, then the spinach.  Add the beef to the other side of bread with the mayo.  You can add a touch more mayo in-between the spinach and tomatoes to help them stay together.  Lay the beef on top of the spinach.  Place the sandwich in an oven safe, saute pan on top of the stove over medium heat with the remaining 1/2 tablespoon butter.  Grill for a few minutes on one side, then flip over and grill for 2 minutes on the other side then transfer to the oven and bake for 5 minutes until everything is warmed through and the cheese is just starting to melt.  You can also add a weight (heavy pan or foil wrapped brick) to the top of the sandwich after you have flipped it in the pan to create a DIY panini pan. Remove from oven, cut in half and enjoy!

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