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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Salt
Pepper
Sugar
Cooking Oil
Olive Oil
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.