Beef Tenderloin & Gouda Sandos! 🥩🧀🥪

Name: Beef Tenderloin & Gouda Sandos! 🥩🧀🥪
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 unitGranny Smith Apple; 1 Shallot; 1 Lemon; 5 teaspoonBalsamic Vinegar; 1 teaspoonDried Thyme; 2 unitGrey Poupon Dijon Mustard; 2 tablespoonMayonnaise(ContainsEggs); 10 ounceBeef Tenderloin Steak; 1 teaspoonGarlic Powder; 1 tablespoonOnion Powder; 2 unitBeef Stock Concentrate; 2 Demi Baguette(ContainsSoy, Wheat); 2 sliceGouda Cheese(ContainsMilk); 2 ounceMixed Greens; ¼ teaspoonSugar; 1 tablespoonCooking Oil; 1 tablespoonOlive Oil; 1 tablespoonButter(ContainsMilk); Kosher Salt; Pepper

7 steps

Prep:10minCook:25min

Updated at: Wed, 16 Aug 2023 21:12:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1211.5 kcal (61%)

Total Fat69.1 g (99%)

Carbs96.4 g (37%)

Sugars13.1 g (15%)

Protein54.6 g (109%)

Sodium4225.2 mg (211%)

Fiber12.3 g (44%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve, core, and thinly slice apple. Halve lemon.

Step 2

• In a small bowl, combine vinegar, half the thyme, 2 TBSP water, ¼ tsp sugar, and a big pinch of salt until salt and sugar are dissolved. (For 4 servings, use all the thyme, 4 TBSP water, and ½ tsp sugar.) Stir in shallot; set aside to pickle. • In a separate small bowl, combine mayonnaise and mustard. Season Dijonnaise with salt and pepper to taste.

Step 3

Pat beef* dry with paper towels; season all over with half the garlic powder (all for 4 servings), half the onion powder (all for 4), a big pinch of salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Step 4

Heat a drizzle of oil in same pan over medium heat. Add pickled shallot and its liquid, stock concentrates, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until shallot is softened, 4-5 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Cover to keep warm.

Step 5

• Halve baguettes lengthwise. Toast directly on middle rack until crisp, 2-3 minutes. • Thinly slice beef against the grain. • Once baguettes are toasted, transfer to a baking sheet; arrange cut sides up. Top bottom halves with beef and gouda. Bake middle rack until cheese is melted, 2-3 minutes; transfer to a cutting board. • Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.

Step 6

• In a medium bowl (large bowl for 4 servings), combine mixed greens, apple, juice from half the lemon (whole lemon for 4), and 1 TBSP olive oil (2 TBSP for 4). Toss to coat. Season with salt and pepper to taste.

Step 7

• Halve sandwiches crosswise. Pour au jus into small serving bowls. • Divide sandwiches and salad between plates. Serve with au jus on the side. TIP: We like to dunk our sandwiches in the au jus before each bite!