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
Steak 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
preparation
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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