Beef Tenderloin Sandwich

     with Fried Tomato and Au Jus      

 

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1 beef tenderloin trimmed

 

Black Pepper Rub

3 tablespoons cracked black pepper

2 tablespoons sea salt

1 tablespoon flaked dried garlic

 

Grind all ingredients together in a bowl and rub all over both sides of tenderloin.

Preheat oven to 450°.  Place tenderloin in shallow roasting pan, reduce oven to 350° and roast uncovered.  To achieve medium rare, cook 7-8 minutes per pound.  Reserve any juices for Au Jus Dip.

 

Always use a thermometer to test for doneness.  Meat should be 130-140° internally.  Remove and let rest.  

Save drippings and mix with 1 cup beef or chicken broth over medium heat.  Bring to a simmer and turn off heat.  Season with salt and pepper.   Serve with sandwiches.

Tenderloin Cheese Spread

5.2 ounces Boursin gourmet cheese

1/2 cup mayonnaise

2 teaspoons horseradish

 

Mix all ingredients together using a hand held mixer.

 

 Tomato Marinade

6 large red tomatoes sliced to 1/4” thickness

1 cup balsamic vinegar

1 1/2 tablespoons sugar

 

Warm balsamic vinegar and mix sugar in till dissolved.  

Place tomatoes in container with sealable lid and cover with balsamic vinegar.  Let marinade 2 hours. 

 

Fried Tomatoes

Tomatoes marinated as above

3 eggs beaten

1 1/2 cups seasoned bread crumbs 

Olive oil

 

Fill bottom of medium sauté pan with olive oil and heat over medium. One at a time, dip marinated tomato slices into egg and then into bread crumbs.  Coat well.

Cook 3-4 at a time browning each side then placing on plate lined with paper towels.

 

Slice beef thinly and place on platter.  Serve with fresh baked sliced French bread along with fried tomatoes and cheese spread.