Steakhouse-Style Beef Tenderloin Sandos

🥘 Ingredients

• arugula
  4 oz
• beef tenderloin
  20 oz
• cooking oil
  4 tsp
• creamy horseradish sauce
  3 oz
• crispy fried onions
  2 unit
• demi baguette
  4 unit
• garlic herb butter
  4 tbsp
• garlic powder
  2 tsp
• gouda
  4 slice
• mayonnaise
  1/2 c
• olive oil
  3 tbsp
• potatoes
  24 oz
• red wine vinegar
  3.333 tbsp
• salt
  4 tsp
• shallot
  1 unit
• sugar
  1 tsp
• tuffle seasoning
  4 g

🍳 Cookware

• baking sheet
• small bowl
• plastic wrap
• paper towels
• large pan
• large bowl
• baking sheet
• small bowl

1. 

   1

   preheat oven works? Do not include.
2. 

   2

   Starting recipe body:
3. 

   3

   # Steakhouse-Style Beef Tenderloin Sandos
4. 

   4

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
5. 

   5

   Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot . Halve all demi baguette lengthwise.

   potatoes: 24 oz, shallot: 1 unit, demi baguette: 4 unit
6. 

   6

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

   potatoes, olive oil: 2 tbsp, garlic powder: 2 tsp, salt: 4 tsp
7. 7

   Meanwhile, in a small bowl (or small microwave-safe bowl), combine shallot, red wine vinegar , ½ tsp sugar , and ½ tsp salt. Cover with plastic wrap and microwave until shallot is softened, ⏱️ 45 seconds (30-60 seconds). Stir, then refrigerate until ready to use for the pickling in Step 5.

   red wine vinegar: 3.333 tbsp, sugar: 1 tsp
8. 8

   Pat beef tenderloin dry with paper towels ; season all over with the remaining garlic powder, 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, ⏱️ 5 minutes per side (4-7 minutes). In the last minute of cooking, add half the garlic herb butter (you'll use the rest later) and baste the beef by tilting the pan. Rest.

   beef tenderloin: 20 oz, cooking oil: 4 tsp, garlic herb butter: 4 tbsp
9. 9

   While beef rests, in a large bowl , toss arugula with olive oil , 1 tsp pickling liquid from the shallot, a pinch of salt, and pepper (use 2 TBSP olive oil and 2 tsp pickling a(a bit later)). Spread remaining garliche upholstery on the cut sides of the bottom baguette halves. Place gouda on cut sides of top baguette halves. On a second baking sheet , bake until cheesy melts, ⏱️ 3 minutes (2-4 minutes). In another small bowl , whisk mayonnaise with as much tuffle seasoning as you like.

   arugula: 4 oz, olive oil: 1 tbsp, gouda: 4 slice, mayonnaise: 1/2 c, tuffle seasoning: 4 g
10. 10

    Thinly slice the beef against the grain. Spread creamy horseradish sauce on the bottom halves of the now-melted baguettes. Top with beef, as much of the salad as desired, for pickled shallot, and crispy fried onions . Press the top halves on to close them. Divide the sandos and the potato wedges between two plates. Serve with the truffle mayo and any remaining salad on the side.

    creamy horseradish sauce: 3 oz, crispy fried onions: 2 unit