Ingredients with Measurements:
- 1 pound beef tenderloin
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ciabatta rolls
- 4 slices provolone cheese
- 1/4 cup arugula
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar, honey, garlic, thyme, salt, and pepper.
3. Brush the tenderloin with the balsamic glaze, reserving some for later.
4. Grill the tenderloin for 10-12 minutes, or until it reaches an internal temperature of 135°F for medium-rare.
5. Remove the tenderloin from the grill and let it rest for 5 minutes.
6. While the tenderloin is resting, slice the ciabatta rolls in half and toast them on the grill.
7. Slice the tenderloin into thin pieces.
8. Assemble the sandwiches by placing a slice of provolone cheese on the bottom half of each roll.
9. Top with the sliced tenderloin and arugula.
10. Drizzle the remaining balsamic glaze over the top of the sandwich.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of tenderloin: 135°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 20g
Carbohydrates: 53g
Protein: 39g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Arugula can be substituted with spinach or lettuce.
- Provolone cheese can be substituted with any other type of cheese.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwich.
- Use a different type of bread, such as sourdough or whole wheat.
- Add a spread, such as pesto or mayonnaise, to the sandwich.
Tips and tricks:
- Let the tenderloin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the tenderloin is cooked to the desired temperature.
- Brush the balsamic glaze on the tenderloin frequently while grilling to prevent it from burning.
Storage instructions:
Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sandwiches in the microwave or oven until heated through.
Presentation ideas:
Serve the sandwiches on a wooden board or platter with a side of potato chips or fries.
Garnishes:
Garnish the sandwiches with a sprinkle of chopped fresh herbs, such as parsley or basil.
Pairings:
Pair the sandwiches with a side salad or roasted vegetables.
Suggested side dishes:
Potato chips, fries, side salad, roasted vegetables.
Troubleshooting advice:
If the balsamic glaze is too thick, add a splash of water to thin it out.
Food safety advice:
Ensure the tenderloin is cooked to the proper temperature to prevent foodborne illness.
Food history:
Balsamic vinegar originated in Italy and has been used in cooking for centuries.
Flavor profiles:
The balsamic glaze adds a sweet and tangy flavor to the tenderloin, while the provolone cheese adds a creamy and savory flavor.
Serving suggestions:
Serve the sandwiches with a glass of red wine, such as Cabernet Sauvignon or Merlot.
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