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Tenderloin Sandwich

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by: Debbi






This ultimate steak sandwich is made with the most expensive cut of the steer, the tenderloin, the only cut tender enough that it doesn't need to be slicedfor a sandwich. One caveat: If you like well-done meat, don't make this sandwich. Because it is so lean, tenderloin dries out as soon as it reaches the temperature needed to cook it beyond medium-rare. Each sandwich contains only a small amount of meat - you may want to offer 2 sandwiches per person. Makes 8 small sandwiches, or 4 main-course servings.




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ingredients

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serves: 8

1 (6 inch) center-cut beef tenderloin section (about 1 1/4 pounds)

2 tablespoons olive oil

Salt

Pepper

16 slices white bread (or 8 English muffins or hamburger buns, split)

4 tablespoons butter (melted, or olive oil) (optional)

Assorted condiments (such as tomatoes, onion slices, relish, ketchup, mustard, aioli, mayonnaise variations)

Nutrition Facts
Tenderloin Sandwich

Servings Per Recipe: 8

Amount per Serving

Calories: 81

  • Total Fat: 9.2 g
  •     Saturated Fat: 4.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 51.1 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0.1 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

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preparation

a09199abc6f0f67cf65f21d88ae3eb359f05c81f.jpg 1.  Ask your butcher to remove the chain, or small muscle that runs along the side of the tenderloin and the shiny tissue, or silver skin, that covers the meat. If you bought your meat at the supermarket and there were no butchers in sight, you will need to do the trimming yourself with a sharp knife.

2.  Slice the tenderloin into 8 perfectly round steaks, each about 3/4 inch thick. Rub the steaks with olive oil and season both sides with salt and pepper.

3.  Build a very hot fire in a charcoal grill with the coals 2 to 3 inches away from the grill rack. Use enough charcoal to make a double layer large enough for all the steaks. Or, preheat a gas grill to high.

4.  Meanwhile, if using bread slices for the sandwiches, use a cookie cutter or small bowl to cut the slices into rounds the exact size of the steaks. Brush the bread rounds on one side or the muffins or buns on the cut side with butter.

5.  Grill the steaks for 1 minute, rotate them 90 degrees, and grill for 1 minute more. Using tongs, turn the steaks over and grill for 2 minutes more.

6.  Grill the bread, muffins, or buns on both sides just long enough to brown them. Transfer the steaks to a warmed platter. Serve with the bread and condiments, and let diners assemble their own sandwiches.

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