Ingredients with Measurements:
- 1 lb beef tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 4 ciabatta rolls
- 4 slices of cheddar cheese
- 1 cup arugula
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp lemon juice
Special equipment needed:
- Grill pan or outdoor grill
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. Rub the beef tenderloin with olive oil and season with salt and black pepper.
3. Grill the tenderloin for 4-5 minutes per side or until the internal temperature reaches 135°F for medium-rare.
4. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing it thinly.
5. In a small bowl, mix together mayonnaise, Dijon mustard, minced garlic, and lemon juice.
6. Cut the ciabatta rolls in half and grill them for 1-2 minutes until lightly toasted.
7. Spread the mayonnaise mixture on the bottom half of each roll.
8. Layer the sliced tenderloin, cheddar cheese, and arugula on top of the mayonnaise mixture.
9. Place the top half of the roll on the sandwich.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill the tenderloin at medium-high heat until the internal temperature reaches 135°F for medium-rare.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 520
Fat: 28g
Carbohydrates: 32g
Protein: 35g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Cheddar cheese can be substituted with any other type of cheese.
- Arugula can be substituted with spinach or lettuce.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with yellow mustard.
Variations:
- Add caramelized onions or sautéed mushrooms to the sandwich.
- Use a different type of bread, such as sourdough or whole wheat.
- Add sliced tomatoes or avocado to the sandwich.
Tips and tricks:
- Let the tenderloin rest before slicing it to keep the juices inside.
- Use a meat thermometer to ensure the tenderloin is cooked to your desired level of doneness.
- Toast the ciabatta rolls before assembling the sandwich for added texture and flavor.
Storage instructions:
Leftover grilled tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the sandwich, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sandwich on a wooden board or platter with a side of potato chips or fries.
Garnishes:
Garnish the sandwich with fresh herbs, such as parsley or basil.
Pairings:
Pair the sandwich with a side of coleslaw or a green salad.
Suggested side dishes:
Potato chips, fries, coleslaw, green salad.
Troubleshooting advice:
If the tenderloin is overcooked, it will be tough and dry. Use a meat thermometer to ensure it is cooked to your desired level of doneness.
Food safety advice:
Always wash your hands and utensils before handling raw meat. Use a meat thermometer to ensure the tenderloin is cooked to a safe temperature.
Food history:
The grilled tenderloin sandwich is a classic American dish that originated in the early 20th century.
Flavor profiles:
The sandwich has a savory and meaty flavor from the tenderloin, with a tangy and creamy flavor from the mayonnaise mixture.
Serving suggestions:
Serve the sandwich with a cold beer or a glass of red wine.
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