Beef Tenderloin & Gouda Sandos

🥘 Ingredients

• balsamic vinegar
  3.333 tbsp
• beef stock concentrate
  4 unit
• beef tenderloin
  20 oz
• butter
  2 tbsp
• cooking oil
  16 tsp
• demi-baguette
  4 unit
• dijon mustard
  4 unit
• dried thyme
  1 tsp
• garlic powder
  1 tsp
• gouda cheese
  4 slice
• granny smith apple
  2 unit
• lemon
  1 unit
• mayonnaise
  4 tbsp
• mixed greens
  4 oz
• olive oil
  4 tbsp
• onion powder
  1 tbsp
• shallot
  2 unit
• sugar
  1 tsp

1. 

   1

   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 granny smith apple . Halve lemon .

   shallot: 2 unit, granny smith apple: 2 unit, lemon: 1 unit
2. 

   2

   In a small bowl, combine balsamic vinegar , half the dried thyme , 2 TBSP water, 1/4 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 1/2 tsp sugar.) Stir in shallot; set aside to pickle. In a separate small bowl, combine mayonnaise and dijon mustard . Season Dijonnaise with salt and pepper to taste.

   balsamic vinegar: 3.333 tbsp, dried thyme: 1 tsp, sugar: 1 tsp, mayonnaise: 4 tbsp, dijon mustard: 4 unit
3. 

   3

   Pat beef tenderloin 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 cooking 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 the pan.

   beef tenderloin: 20 oz, garlic powder: 1 tsp, onion powder: 1 tbsp, cooking oil: 4 tsp
4. 

   4

   Heat a drizzle of cooking oil in the same pan over medium heat. Add pickled shallot and its liquid, beef stock concentrate , and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring occasionally, until shallot is softened, 4-5 minutes. Remove from heat; stir in butter until melted. Cover to keep warm.

   cooking oil: 4 tbsp, beef stock concentrate: 4 unit, butter: 2 tbsp
5. 

   5

   Halve demi-baguette lengthwise. Toast directly on the 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 cheese . Place in oven until cheese is melted, 2-3 minutes; transfer to a cutting board. Using tongs or a slotted spoon, arrange the pickled shallot over melted cheese (reserve au jus in the pan). Spread the top baguette halves with Dijonnaise. Close the sandwiches.

   demi-baguette: 4 unit, gouda cheese: 4 slice
6. 

   6

   In a medium, combine mixed greens , sliced apple, juice from half the lemon (whole lemon for 4 servings), and olive oil . Toss to coat. Season with salt and pepper.

   mixed greens: 4 oz, olive oil: 4 tbsp
7. 

   7

   Halve sandwiches crosswise. Pour the au jus into small serving bowls. Divide sandwiches and salad between plates and 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°F.