WHAT TO DO WITH LEFTOVER BEEF TENDERLOIN? PHILLY SANDWICHES
Let's do something special with that leftover beef tenderloin or steak. Slice up some veggies and the meat, season, and grill or cook on the stovetop for one of the best sandwiches you will ever have.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Preheat grill on high with griddle for 10-15 minutes. Add 1 tablespoon oil just before adding veggies. Note: Stovetop instructions in the notes below.
- Cut meat across the grain about 1/4 inch thick and trim while you do the cutting.
- Cut a medium onion into 1/4 inch disks and then cut them in half. Then cut two peppers into 1/4 inch slices.
- Add onion and peppers to the griddle. Stir every 2-3 minutes. Keep the lid open.
- Add 1 tablespoon Worcestershire sauce, 3-4 cloves crushed or minced garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 -1/2 teaspoon crushed red pepper (optional) to the meat in a medium bowl and mix well.
- After 5 minutes of cooking the vegetables, add meat and stir every 2-3 minutes for a total time of 10 minutes from the start of the vegetables.
- Serve on a toasted sub bun and add provolone cheese.
Nutrition Facts : Calories 318 kcal, Carbohydrate 7 g, Protein 24 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 91 mg, Sodium 397 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
TENDERLOIN SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
- Serve with dinner rolls, grainy mustard and horseradish sauce.
STEAK-LOVERS' LEFTOVERS (SANDWICHES)
Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.
Provided by highcotton
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
- (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
- Reduce heat to moderately low and add mushrooms and garlic to skillet.
- Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
- Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
- Add cream, catsup, worcestershire and mustard.
- (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
- Cut each half into 4 equal pieces and toast in oven, buttered side up.
- Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
- Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
- Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.
GRILLED BEEF TENDERLOIN SANDWICHES
My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. -Ruth Lee of Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.
Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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