Easy Tenderloin Sandwich
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
297 kcal
-
Course
Main Course
-
Cuisine
American
Easy Tenderloin Sandwich
Description
The Easy Tenderloin Sandwich features tender beef tenderloin sliced thin and grilled to medium doneness, seasoned with lemon juice, kosher salt, and black pepper. The steak slices are stacked generously on toasted bolillo rolls, which add a crunchy texture. A homemade sweet and sour honey mustard sauce made with mustard, honey, minced garlic, oregano, and vinegar adds vibrant flavor and a bit of tangy sweetness to the sandwich.
Alongside the steak and sauce is a vegetable salsa called Salsa Criolla, which adds freshness and contrast, although its preparation is referenced as a separate recipe. The combination balances the rich, juicy beef with aromatic herbs and zesty sauce, complemented by the crispness of the roll.
This sandwich is ideal for hearty lunches or casual dinners. The recipe includes guidelines to assemble and reheat leftovers, suggesting wrapping sandwiches tightly for refrigerated storage up to three days and reheating in a 350°F oven for 8-10 minutes to maintain texture and flavor. The sauces can be made ahead and refrigerated, expediting meal assembly.
Ingredients
- 4 bolillo roll split and toasted, or sub roll
- 1 kg. tenderloin steak , butterflied
- 1 lemon or lime
- kosher salt
- black pepper ground
Sweet and Sour Honey Mustard Sauce:
- 4 Tablespoons mustard
- 2 Tablespoons honey
- 1 large or 2 medium garlic finely minced, fresh
- ¼ teaspoon oregano
- 1 Tablespoon vinegar
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! 😋🍻
Notes
- Wrap sandwiches tightly and refrigerate up to 3 days; reheat in oven at 350°F for 8-10 minutes before serving.
- Make the Sweet and Sour Honey Mustard Sauce and Salsa Criolla ahead and store in the refrigerator up to 3 days.
- Reheat sliced steak and toasted rolls separately before assembling sandwich for best texture.
User Reviews
Overall Rating
5
You'll Also Love
