androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Hot Tenderloin Sandwiches

Recipe from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Grilling Time

    30 to 35 mins

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

20151023095404 Row Redmeat 15
  • Completed step 1 cup sour cream
  • Completed step 2 tablespoons prepared horseradish
  • Completed step 1 teaspoon Dijon mustard
  • Completed step 1 center-cut beef tenderloin roast, 2 to 2½ pounds, trimmed of excess fat and silver skin
  • Completed step Extra-virgin olive oil
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 1 large French baguette, cut in half lengthwise
  • Completed step 4 ounces arugula
  • Completed step 1 cup shredded Fontina cheese

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl mix the sour cream, horseradish, and mustard.
  • Allow the roast to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • Lightly brush the roast with oil and season evenly with the salt and pepper. Brush the cooking grates clean. Sear the roast over direct heat, with the lid closed, until well marked, about 15 minutes, turning a quarter turn every 3 to 4 minutes. Slide the roast over indirect medium heat and continue grilling, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes more for medium rare, turning once. Remove from the grill and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Cut into ⅛-inch slices.
  • Lightly brush the cut side of the baguette with oil and grill, cut side down, over direct heat until lightly toasted, about 30 seconds.
  • Spread the baguette with the sour cream mixture, layer with arugula and sliced tenderloin, and then top with the cheese. Cut crosswise into individual sandwiches.

let's Gear up

Recommended Tools

More Red Meat recipes

You May Also Like