Friday, January 17, 2014

Food Friday - Tenderloin Sandwiches

Tenderloin Sandwiches
adapted from The Pioneer Woman
Okey, this is the beef that was used for our Sandwiches - I guess I never got a photo of an actual Sandwich!  This was another one of our appetizers for Christmas Eve and they were so good.  I learned something . . .I went to the store and asked if they had any Beef Tenderloin (thinking it would look like a pork tenderloin) well, thankfully the meat guy was very nice and showed me where one was and then said, most people refer to it as a Filet or Filet Mignon.  OHHHHH So that is why it was $5000 for that roast (ok not quite but you get the idea HA).  I ended up picking a different cut of beef that was much less expensive; next time I would buy a sirloin, though, so it would be more tender.  I served the Hawaiian Rolls with these to use as buns and we had Honey DIjon Mustard, little corn cobs (like you see in Chinese food) and block olives as topping.  Next time I would make a good coleslaw to use as the topping instead.


2 whole beef tenderloins, trimmed (trimmed weight 2 1/2 to 3 1/2 pounds)
1/4 cup olive oil
1 cup crushed tri-colored peppercorns
Dinner rolls, for serving
Grainy brown mustard, for serving
Horseradish sauce, for serving


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.