Beef Tenderloin & Gouda Sandos
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Beef Tenderloin & Gouda Sandos

Beef Tenderloin & Gouda Sandos

plus Balsamic Au Jus & Mixed Greens Salad with Apple

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Granny Smith Apple

1 unit


1 unit


5 teaspoon

Balsamic Vinegar

1 teaspoon

Dried Thyme

4 teaspoon

Dijon Mustard

2 tablespoon


(Contains Eggs)

10 ounce

Beef Tenderloin Filets

1 teaspoon

Garlic Powder

1 tablespoon

Onion Powder

2 unit

Beef Stock Concentrate

2 unit


(Contains Soy, Wheat)

2 slice

Gouda Cheese

(Contains Milk)

2 ounce

Mixed Greens

Not included in your delivery



¼ teaspoon


1 tablespoon

Cooking Oil

1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1080 kcal
Fat57 g
Saturated Fat19 g
Carbohydrate93 g
Sugar22 g
Dietary Fiber7 g
Protein41 g
Cholesterol155 mg
Sodium1980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Paper Towel
Large Pan
Baking Sheet
Medium Bowl



• 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.

Pickle Shallot & Mix Sauce

• 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.

Cook Beef

• 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.

Make Au Jus

• 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.

Make Sandwiches

• 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 on 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.

Make Salad

• 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.

Finish & Serve

• 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°.