Ingredients with Measurements:
- 1 lb beef tenderloin, sliced into thin pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs, beaten
- 1/4 cup milk
- 1 cup breadcrumbs
- 4 hamburger buns
- 4 slices of American cheese
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp pickle relish
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 lettuce leaves
- 4 slices of tomato
- 4 slices of onion
Special Equipment Needed:
- Meat mallet
- Deep-fryer or large pot
- Wire rack
- Baking sheet
Step-by-Step Instructions:
1. Preheat the deep-fryer or large pot to 375°F.
2. Place the beef tenderloin slices between two sheets of plastic wrap and pound them with a meat mallet until they are thin and even.
3. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
4. In another shallow dish, whisk together the eggs and milk.
5. In a third shallow dish, place the breadcrumbs.
6. Dredge each beef tenderloin slice in the flour mixture, then dip it in the egg mixture, and finally coat it in the breadcrumbs.
7. Place the breaded tenderloin slices on a wire rack set over a baking sheet.
8. Fry the tenderloin slices in the preheated deep-fryer or pot for 2-3 minutes per side, or until golden brown and crispy.
9. In a small bowl, mix together the mayonnaise, ketchup, yellow mustard, pickle relish, garlic powder, onion powder, salt, and black pepper to make the sauce.
10. Toast the hamburger buns.
11. Spread the sauce on the bottom half of each bun.
12. Top each bun with a lettuce leaf, a slice of tomato, a slice of onion, a slice of American cheese, and a fried tenderloin slice.
13. Cover with the top half of the bun.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Preheat the deep-fryer or large pot to 375°F.
Serving size:
This recipe makes 4 sandwiches.
Nutritional information:
Calories per serving: 710
Fat per serving: 36g
Saturated fat per serving: 10g
Cholesterol per serving: 195mg
Sodium per serving: 1660mg
Carbohydrates per serving: 57g
Fiber per serving: 3g
Sugar per serving: 11g
Protein per serving: 38g
Substitutions for ingredients:
- Beef tenderloin can be substituted with pork tenderloin or chicken breast.
- American cheese can be substituted with cheddar cheese or Swiss cheese.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Ketchup can be substituted with tomato sauce or barbecue sauce.
- Pickle relish can be substituted with chopped pickles or capers.
Variations:
- Add bacon, avocado, or jalapeños to the sandwich.
- Use different types of bread, such as ciabatta or sourdough.
- Serve with sweet potato fries or onion rings.
Tips and Tricks:
- Make sure the oil is hot enough before frying the tenderloin slices to ensure they are crispy and not greasy.
- Use a wire rack to drain excess oil from the fried tenderloin slices.
- Don't overcrowd the deep-fryer or pot with too many tenderloin slices at once.
- Use a meat thermometer to ensure the internal temperature of the tenderloin slices reaches 145°F before serving.
Storage Instructions:
Leftover fried tenderloin slices can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the leftover fried tenderloin slices, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas and Garnishes:
Serve the Classic Tenderloin Sandwich with a side of coleslaw and a pickle spear. Garnish with fresh parsley or chives.
Pairings:
Pair the Classic Tenderloin Sandwich with a cold beer or a glass of iced tea.
Suggested Side Dishes:
- Sweet potato fries
- Onion rings
- Potato salad
- Macaroni and cheese
- Baked beans
Troubleshooting Advice:
- If the breading falls off the tenderloin slices during frying, make sure the flour, egg, and breadcrumb coatings are well-adhered to the meat.
- If the tenderloin slices are tough, make sure to pound them thin enough before breading and frying.
- If the oil temperature is too low, the tenderloin slices will absorb too much oil and become greasy.
Food Safety Advice:
- Use a meat thermometer to ensure the internal temperature of the tenderloin slices reaches 145°F before serving.
- Wash hands and surfaces thoroughly before and after handling raw meat.
- Use separate cutting boards and utensils for raw meat and other ingredients.
Food History:
The tenderloin sandwich is a popular dish in the Midwest United States, particularly in Indiana, where it is often called a "pork tenderloin sandwich." It is believed to have originated in the 19th century as a way to use up leftover cuts of meat.
Flavor Profiles:
The Classic Tenderloin Sandwich is crispy, savory, and slightly tangy, with a juicy and tender meat filling.
Serving Suggestions:
Serve the Classic Tenderloin Sandwich as a main dish for lunch or dinner. It is also a popular menu item at diners and fast-food restaurants.
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