Roasted Peppered Beef Tenderloin Sandwiches With a Tingling Hors |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I have seen many recipes and twists on this sandwich, but I made it my own way for a few small lunch parties and in an even better way for a giant baby family baby shower that I threw this summer. It is not your ordinary roast beef sandwich...it is something special, especially when you put the time into it. The layers of flavor will melt in your mouth. As usual, my portions may be off...but you will get the idea and the flavor combination is AWESOME! Ingredients:
2 -3 lbs beef tenderloin |
2 tablespoons kosher salt |
2 tablespoons black peppercorns |
4 tablespoons olive oil |
1 loaf fresh focaccia bread, i made my own with fresh roasted tomatoes, garlic, thyme, and scallions in the crust and cut into 4x |
1 bunch arugula, washed and stemmed |
2 plum tomatoes, cut into slices |
3/4 cup mayonnaise |
2 tablespoons bottled horseradish |
3 teaspoons dark whole grain mustard |
2 teaspoons salt |
1/4 lb sliced fresh havarti cheese |
1 teaspoon black pepper |
Directions:
1. Place Salt and Pepper (at the top) into a spice grinder and blend together.
2. Drizzle 2 TBS olive oil into all sides of your beef tenderloin. Rub salt & pepper mixture onto the tenderloin.
3. Preheat Oven to 500 degrees.
4. Heat 2 TBS Olive Oil in a Pan to High Heat. Sear all sides of the tenderloin in the pan until brown. This should only take 1-2 minutes per side. Place tenderloin into a roasting pan and cover in aluminum foil. Place in oven for about 25 minutes.
5. Check the temperature after 25 minutes. Place the thermometer into the center of the tenderloin. It should register about 125 degrees for rare, 145 degrees for Medium, and 160 degrees for Well-Done. I prefer mine in the 130-135 degree range (Medium-Rare). Remember that once you remove from the oven and allow to rest, the temperature will continue to rise for a few minutes.
6. Once the meat has cooled, cut into thin slices. I often like to cook the meat a day in advance and slice the day sandwiches are served.
7. Slice your bread into serving sizes. I personally love to do this in mini sandwiches (4x4) but do any size you prefer. These even make great big tailgate sandwiches.
8. Mix together the mayonnaise, horseradish, mustard, salt and pepper. I often like to also add a drizzle of olive oil when whisking together for additional flavor.
9. Spread Mayonnaise sauce on both sides of each bread slice.
10. Place sliced tenderloin on bottom of sandwich and top with Havarti cheese, tomatoes, and arugula. Feel free to use a pretty toothpick if serving mini-sandwiches at a party.
11. Enjoy!
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