LEFTOVER BEEF TENDERLOIN SANDWICHES
Delicious beef and cheese sandwiches using leftover beef tenderloin.
Provided by Julia Jordan | Julia's Simply Southern
Categories Lunch
Time 25m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350°F (176°C)
- Spread some butter on the buns and toast until golden brown.
- Add the remaining butter to a small skillet and heat over medium; add the sliced beef tenderloin and cook until heated through.
- Place the bottom portion of the sandwich rolls on a lined baking sheet; top each with some of the beef slices then top with cheese. Bake until the cheese is melted, about 10 minutes.
- Serve with your favorite sandwich toppings and condiments.
Nutrition Facts : Calories 754 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 141 milligrams cholesterol, Fat 51 grams fat, Fiber 3 grams fiber, Protein 40 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 775 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
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.
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