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Steakhouse-Style Beef Tenderloin Sandos
Steakhouse-Style Beef Tenderloin Sandos

Steakhouse-Style Beef Tenderloin Sandos

with Gouda, Arugula Salad, Potato Wedges & Truffle Mayo

Recipe Development Team
Recipe Development TeamPublished on February 17, 2025

Get ready to whip up a steak sandwich that's as appetizing to look at as it is to enjoy! You'll sear up juicy beef tenderloin and layer slices onto toasted baguettes along with gouda cheese, pickled shallot, peppery arugula, and creamy horseradish sauce. A side of crispy potato wedges with quick homemade truffle mayonnaise completes the meal.

Tags:
New
Allergens:
Soy
Wheat
Milk
Eggs

The quantities provided above are averages only.

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

Total Time35 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

12 ounce

Potatoes

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

10 ounce

Beef Tenderloin Filets

2 slice

Gouda Cheese

(Contains: Milk)

2 ounce

Arugula

5 teaspoon

Red Wine Vinegar

2 g

Truffle Seasoning

1 teaspoon

Garlic Powder

1.5 ounce

Creamy Horseradish Sauce

(Contains: Eggs)

4 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Crispy Fried Onions

(Contains: Wheat)

1 unit

Shallot

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Olive Oil

Nutrition Values

/ per serving
Calories1390 kcal
Fat86 g
Saturated Fat23 g
Carbohydrate87 g
Sugar10 g
Dietary Fiber5 g
Protein44 g
Cholesterol220 mg
Sodium1730 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.

Utensils

Baking Sheet
Plastic Wrap
Paper Towel
Large Pan
Large Bowl
Small Bowl
Whisk

Instructions

Prep
1

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice shallot. Halve baguettes lengthwise.

Roast Potato Wedges
2

• Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Pickle Shallot
3

• Meanwhile, in a small microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar, and 1⁄2 tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until shallot is softened, 30-60 seconds. • Stir, then refrigerate until ready to use in Step 5.

Season & Cook Beef
4

• Pat beef* dry with paper towels; season all over with remaining garlic powder, 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. • In the last minute of cooking, add half the garlic herb butter (you’ll use the rest later). Baste the beef by gently tilting the pan and spooning melted butter over beef. • Turn off heat; transfer beef to a cutting board to rest.

Toss, Toast & Mix
5

• While beef cooks, in a large bowl, toss arugula with 1 TBSP olive oil, 1 tsp shallot pickling liquid, a pinch of salt, and pepper (2 TBSP olive oil and 2 tsp shallot pickling liquid for 4 servings). • Spread remaining garlic herb butter onto cut sides of bottom halves of baguettes. Place gouda on cut sides of top halves. Place baguette halves, cut sides up, on a second baking sheet; bake on middle rack until cheese melts and bread is toasted, 2-4 minutes. • In a second small bowl, whisk mayonnaise with as much truffle seasoning as you like.

Finish & Serve
6

• Thinly slice beef against the grain. • Spread creamy horseradish sauce on bottom halves of baguettes. Top with sliced beef, as much salad as you like, as much picked shallot as you like (draining first), and crispy fried onions. Close halves to form sandwiches. • Divide beef tenderloin sandos and potato wedges between plates. Serve with truffle mayo for dipping and any remaining salad on the side.

Beef is fully cooked when internal temperature reaches 145°.