Leftover Beef Tenderloin Sandwiches
Leftover beef tenderloin sandwiches require very few add-ons to elevate already tender slices of fabulously flavored filet mignon roast.
Servings: 4 sandwiches
Cost: $2.56 per serving
Ingredients
- 1 cup roasted red peppers drained and patted dry and julienned into strips; divided
- ½ cup whipped horseradish cream Whipped Horseradish Cream
- 4 5 to 8-inch long sub rolls
- 3 tablespoons olive oil
- 5 tablespoons salted butter divided
- 3 or more cups leftover beef tenderloin roast, leftover prime rib roast, or leftover roast beef
- Kosher salt
- black pepper
- ½ to ¾ cup au jus or beef broth Creamy Au Jus
optional
- red onion raw or caramelized
- sweet onion raw or caramelized
- mushrooms sauteed
- cheese provolone, Havarti, goat cheese, or other
Instructions
- Preheat your oven to 225°F. In a small saucepan, brown 4 tablespoons of the butter. Cook over medium-low heat until it's golden brown and offers a sweet and nutty aroma, about 4 to 6 minutes. Add a splash of Worcestershire sauce, stir, and remove from heat.
- Use a sharp serrated bread knife to split the rolls. I split down one side and through the middles leaving me with "boats" to catch all the juices. Feel like you can slice all the way through if you prefer.
- Use a pastry brush to baste both inside halves of the roll with some of that brown butter mixture. It needn't be a lot, just enough to help to both flavor and to coat the cut sides. Any leftover brown butter will be used to baste the beef directly once it's loaded into the rolls.
- For the absolute best results, slice your tenderloin while the roast is cold as in JUST pulled from the refrigerator. Use a sharp kitchen knife and carefully use your finger as a guide keeping it at a 90° angle so you do not accidentally cut yourself. Cut paper-thin slices of roast until you've got enough for the sandwiches.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the sliced leftover beef and season with course ground salt and black pepper. If using a homemade au jus, ladle in 1/2-cup into the pan and immediately add the remaining tablespoon of butter. Use beef broth in lieu of au jus if necessary. Cut the heat to low and cook until warmed, about 2 to 3 minutes turning the beef in the hot pan once or twice so that the beef heats evenly. Turn the burner to low merely to keep the beef warm while you toast the rolls.
- Place each roll onto the prepared baking sheet and into the preheated oven for 4 to 6 minutes. The rolls should be warm but still soft to the touch. Remove from the oven. Spoon some whipped horseradish cream (or prepared jarred horseradish sauce) on the inside of one half of each roll.
- Use the kitchen tongs to load each sub roll generously with slices of the tenderloin. Layer with strips of the julienned roasted peppers. Brush whatever brown butter remains over the exposed beef. Slice each sandwich in half on a severe diagonal and arrange both halves on a plate. Serve immediately.
Notes
May Substitute Texas Toast for sub rolls — lightly butter thick slices of Texas toast bread and griddle with beef and trimmings.
Nutrition
Serving: 1sandwich | Calories: 506kcal | Carbohydrates: 5g | Protein: 41g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 935mg | Potassium: 757mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 3mg