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Sandwiches & Wraps
 
Beef Tenderloin Sandwiches

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Preparation and Cooking Time
1 hour and 5 minutes

Serves
Makes 30 to 35 appetizer servings.

Notes, Tips & Suggestions
Wine Pairing: Pair either the spicy fruitiness of Trinity Oaks Cabernet or the medium body, herb and fruit aromas of Trinity Oaks Merlot with the rich flavor of roast beef tenderloin.


Ingredients
  • 1 center-cut beef tenderloin roast (2 to 3 pounds), not tied
  • 1/3 cup sun-dried tomato spread
  • 2 tablespoons finely chopped parsley
  • Assorted breads and rolls
  • Nutty Herb-Cheese Spread (recipe)
  • Caramelized Onion Relish (recipe)

Preparation
    1. Heat oven to 425°F. Make horizontal cut through center of beef roast, parallel to surface of meat. Cut to, but not through, opposite side. Open meat so it lies flat.
    2. Combine sun-dried tomato spread and parsley. Spread lengthwise on 1/2 of meat. Fold other 1/2 of meat over to form original shape of roast. Tie at 1-1/2 to 2-inch intervals with kitchen twine; trim off excess twine.
    3. Place roast on rack in shallow roasting pan. Insert
    4. ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in sun-dried tomato filling. Roast in 425°F oven 35 to 40 minutes for medium rare.
    5. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Refrigerate roast for several hours or until chilled. If desired, roast can be wrapped tightly in aluminum foil and refrigerated up to 2 days. Carve roast into 1/4-inch thick slices.
    6. Assemble sandwiches as desired with breads, spread and relish.



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