
Hot Tenderloin Sandwiches

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These seem to be an Indiana thing -- and I can't tell you how much I miss being able to get one in any sandwich place, like you can back in Indiana. I've never seen them anywhere else. Serve these on hamburger buns (they're a lot bigger than the bun) with slices of fresh, homegrown, ripe tomato (if you can get it -- tomatoes are to Indiana what bourbon is to Kentucky), lettuce, onion, and the mandatory mustard. Warning: If you've never had one, these are seriously addictive.
ingredients
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serves: 6
1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 center-cut beef tenderloin (2-2 1/2 pounds)
Extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large baguette, cut in half lengthwise
1 bunch arugula, washed and dried
1 cup grated Fontina cheese
Servings Per Recipe: 6
Amount per Serving
Calories: 607
- Total Fat: 27.8 g
- Saturated Fat: 13.5 g
- Trans Fat: 0 g
- Cholesterol: 168.4 mg
- Sodium: 1008 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 1.5 g
- Sugars: 3.5 g
- Protein: 54.7 g
preparation

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