Beef Tenderloin & Gouda Sandos
plus Balsamic Au Jus & Mixed Greens Salad with Apple
- Eggs
- Milk
- Soy
- Wheat
Dip dip hooray! Celebrate dinnertime with a twist on this classic hot sammie. Our chefs swapped out the traditional roast beef and layered luxurious seared beef tenderloin, melty Gouda, and pickled shallots between Dijonnaise-spread toasted sourdough–a sandwich fit for dinner. Serve a bright green salad with apples for fresh crunch on the side, plus a deep beefy-balsamic broth for dipping. Dunk, soak, swirl, repeat—this French dip just can’t be beat.
Ingredients
2 unit
Dijon Mustard
5 teaspoon
Balsamic Vinegar
1 unit
Granny Smith Apple
10 ounce
Beef Tenderloin Steak
1 unit
Lemon
1 teaspoon
Dried Thyme
2 unit
Beef Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
1 tablespoon
Onion Powder
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve, core, and thinly slice apple. Halve lemon.
• In a small bowl, combine vinegar, half the thyme, 2 TBSP water, ¼ tsp sugar, and a big pinch of salt until salt and sugar are dissolved. (For 4 servings, use all the thyme, 4 TBSP water, and ½ tsp sugar.) Stir in shallot; set aside to pickle. • In a separate small bowl, combine mayonnaise and mustard. Season Dijonnaise with salt and pepper to taste.
Pat beef* dry with paper towels; season all over with half the garlic powder (all for 4 servings), half the onion powder (all for 4), a big pinch of salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Heat a drizzle of oil in same pan over medium heat. Add pickled shallot and its liquid, stock concentrates, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until shallot is softened, 4-5 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Cover to keep warm.
• Halve baguettes lengthwise. Toast directly on middle rack until crisp, 2-3 minutes. • Thinly slice beef against the grain. • Once baguettes are toasted, transfer to a baking sheet; arrange cut sides up. Top bottom halves with beef and gouda. Bake middle rack until cheese is melted, 2-3 minutes; transfer to a cutting board. • Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.
• In a medium bowl (large bowl for 4 servings), combine mixed greens, apple, juice from half the lemon (whole lemon for 4), and 1 TBSP olive oil (2 TBSP for 4). Toss to coat. Season with salt and pepper to taste.
• Halve sandwiches crosswise. Pour au jus into small serving bowls. • Divide sandwiches and salad between plates. Serve with au jus on the side. TIP: We like to dunk our sandwiches in the au jus before each bite!
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sandwich flavors are widely praised — the pickled shallots, Dijonnaise, and au jus combination is a real winner 🎉. The salad, however, divided opinions: many found the lemon-oil dressing too tart or plain, while others enjoyed its freshness alongside the rich sandwich.
- Ease of prep: This takes more time and effort than a typical weeknight meal, but most felt the result was well worth it.
- Suggestions: Cook the beef at a lower heat and check early — several reviewers found the suggested time too long, resulting in overcooked meat. Use half the balsamic vinegar in the au jus if you prefer a less tangy dip, and add a pinch of sugar to the salad dressing to soften the acidity.
- Leftovers: One reviewer enjoyed the sandwich components the next day for lunch, noting the flavors held up well.
- Meat: Tenderness varied across orders — when the cut is good, it's exceptional; slice thinly against the grain for the best texture in the sandwich.
Reviews from our home cooks
This meal was worth every penny to add on. This is one of the best meals I've received so far, the beef was so tender, the au jus was delicious. The entire meal was easy to make and just amazing all around!
This was probably my favorite dinner so far. It was absolutely amazing. The flavors together on the sandwich were so good. The Gouda and the shallots were amazing and I loved the tenderloin. I would make this frequently. Such a great recipe.
Loved this meal. My favorite recipe so far. Tender cut of beef, shallot au jus was super good. And the fresh salad balanced it out perfectly.
These turned out pretty good! The beef tenderloin was easy to make and the sandos were very flavorful. They were almost like a cheesesteak but better!
Incredible!! Such great flavor from the onion au jus and the dijonaise! The steak tastes great with this sauce. The apple salad is a nice, fresh, light accompaniment to the rich sandwich.
Meat was very tender and tasty. Au jus was delicious. Salad was simple and very good - perfect with the sandwich.
These are so good, love dipping the sandwiches in the au jus. I made some baked fries on the side so with the salad, it was quite the tasty weeknight meal!
I was concerned whether we would like the salad (because the dressing was so simple), but we loved it. The Sandos were top notch.
Meat, rolls and apple were great. Greens were half rotten and i had good shallots at home to replace the moldy one. Used swiss but really missed the Gouda. Otherwise great
This was delicious BUT my husband and I agreed that the use of Granny Smith apples with lemon juice made the salad a bit too sour. We think a slightly sweeter apple would have improved the salad.
