Easy Tenderloin Sandwich

Name: Easy Tenderloin Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving
Ingredients: 4 Bolillo Rolls or Sub Rolls; 1 kg. tenderloin steak; 1 lemon or lime; kosher salt; ground black pepper; 4 Tablespoons mustard; 2 Tablespoons honey; 1 large or 2 medium fresh garlic; ¼ teaspoon oregano; 1 Tablespoon vinegar

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
8
Calories
297 kcal
Course
Main Course
Cuisine
American

Easy Tenderloin Sandwich

Deacon Moody

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With a juicy and tender beef tenderloin steak, tangy sweet and sour honey mustard sauce, crispy lettuce, and flavorful Salsa Criolla, this sandwich is the ultimate meal that will leave you wanting more. It's easy to make and perfect for a quick lunch, dinner, or a game-day snack. So, grab your apron and prepare an excellent meal to impress your family and friends!

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Ingredients

Servings

4 Bolillo Rolls or Sub Rolls , split and toasted
1 kg. tenderloin steak , butterflied
1 lemon or lime
kosher salt
ground black pepper

Sweet and Sour Honey Mustard Sauce:

4 Tablespoons mustard
2 Tablespoons honey
1 large or 2 medium fresh garlic , finely minced
¼ teaspoon oregano
1 Tablespoon vinegar

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Instructions

For the Sweet and Sour Honey Mustard Sauce:

Heat olive oil in a medium skillet over medium-high heat, and stir in the garlic. Cook, stirring for 15 seconds (watch them carefully, as they burn and turn bitter very quickly once they start browning). Add the mustard, honey, oregano, and vinegar, and stir to combine all the ingredients. Remove from heat and set aside.
To prepare the Salsa Criolla click on the image below and follow the instructions of the recipe.

For the Tenderloin Steak:

Cut the tenderloin steak into thin slices of approximately ¼ inches thick, having about 80 g each ( you'll use 3 of them for each sandwich).
Preheat a charbroiler or grill to medium-high heat. Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook for 3 minutes on each side for medium. Squeeze the lemon on top and Set-aside.

To assemble the Tenderloin Sandwich:

On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F. Toast your Bolillo Rolls for the Tenderloin Sandwich on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.
Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread sweet and sour honey mustard sauce on one side of the bread and on the other side spread mustard, top each piece of bread with 2 pieces of lettuces.
Mound the steak into each bun and ladle a small spoonful of Salsa Criolla onto each sandwich and top. Repeat the process with the remaining Bolillo Rolls. Enjoy our Tenderloin Sandwich! 😋🍻

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Wrap them tightly in plastic or aluminum foil. Then, place the wrapped sandwiches in an airtight container or a ziplock bag. Store the container or bag in the refrigerator for up to 3 days.
To store: Wrap them tightly in plastic or aluminum foil. Then, place the wrapped sandwiches in an airtight container or a ziplock bag. Store the container or bag in the refrigerator for up to 3 days.
To reheat: Preheat your oven or toaster oven to 350°F. Remove the sandwich from the container or bag and unwrap it. Place the sandwich on a baking sheet or in a toaster oven tray. Bake the sandwich for 8-10 minutes or until heated through. Remove the sandwich from the oven and serve hot.
To reheat: Preheat your oven or toaster oven to 350°F. Remove the sandwich from the container or bag and unwrap it. Place the sandwich on a baking sheet or in a toaster oven tray. Bake the sandwich for 8-10 minutes or until heated through. Remove the sandwich from the oven and serve hot.
Make-Ahead
Make-Ahead
You can make the Sweet and Sour Honey Mustard sauce and Salsa Criolla ahead of time and store them in the refrigerator for up to 3 days. This can save you time and make assembling the sandwich quicker. To make the Sweet and Sour Honey Mustard sauce ahead of time, follow the recipe as directed, let it cool to room temperature, and transfer it to an airtight container. Store the container in the refrigerator until ready to use
You can make the Sweet and Sour Honey Mustard sauce and Salsa Criolla ahead of time and store them in the refrigerator for up to 3 days. This can save you time and make assembling the sandwich quicker. To make the Sweet and Sour Honey Mustard sauce ahead of time, follow the recipe as directed, let it cool to room temperature, and transfer it to an airtight container. Store the container in the refrigerator until ready to use
To make the Salsa Criolla, follow the recipe, let it cool to room temperature, and transfer it to an airtight container. Then, store the container in the refrigerator until ready to use. When you're ready to assemble the sandwich, reheat the sliced tenderloin steak and toasted bolillo rolls, make the sandwich with the lettuce, steak, sauce, and salsa, and enjoy! This make-ahead option is perfect for meal prep or hosting a party where you want everything ready in advance.
To make the Salsa Criolla, follow the recipe, let it cool to room temperature, and transfer it to an airtight container. Then, store the container in the refrigerator until ready to use. When you're ready to assemble the sandwich, reheat the sliced tenderloin steak and toasted bolillo rolls, make the sandwich with the lettuce, steak, sauce, and salsa, and enjoy! This make-ahead option is perfect for meal prep or hosting a party where you want everything ready in advance.