GAUCHO BEEF TENDERLOIN SANDWICH
Steps:
- Preheat a charbroiler or grill to medium-high heat.
- Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
- Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
- Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
- Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.
- Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
GRILLED BEEF TENDERLOIN SANDWICHES
My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. -Ruth Lee of Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.
Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
TENDERLOIN SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
- Serve with dinner rolls, grainy mustard and horseradish sauce.
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- Season the tenderloin liberally with salt and pepper. Place the tenderloin on the grill and cook until desired degree of doneness. ( I like medium rare which takes about 3-4 minutes per side depending on how thick the steak is.) Transfer the steak to a plate and cover with foil. Allow to rest approximately 10 minutes.
- While the steak is resting, heat the olive oil in a large skillet over med-high heat. Add the onions to the pan and cook until softened. Add the mushrooms to the onions and cook until both are golden brown. Stir in the beef stock and deglaze scraping the bottom of the pan with a wooden spoon to loosen the brown bits. Cut the beef into bite sized pieces and add to the onion mixture. Stir to combine. Cover the beef mixture with the cheese making a cheese blanket of sorts and allow to melt. Stir in the béarnaise to coat the ingredients completely.
- Transfer the mixture to the bottom slice of bread. Place the top of the bread on the sandwich and cut into 4 equal pieces. Serve immediately.
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