Marinated Beef Tenderloin Sandwiches
Elevate your sandwich game with these flavorful Marinated Beef Tenderloin Sandwiches, perfect for lunch, dinner, or an indulgent weekend treat. Tender beef tenderloin is infused with a rich marinade of olive oil, soy sauce, balsamic vinegar, garlic, and fresh rosemary, then seared to perfection and roasted for a mouthwatering depth of flavor. Served on golden-toasted ciabatta rolls, these sandwiches are layered with peppery arugula, tangy red onions, and a creamy horseradish mayo for a delightful contrast of tastes and textures. Ideal for special gatherings or a hearty meal, these gourmet sandwiches are as easy to make as they are impressive. Try them today for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 1.5 lbs beef tenderloin
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 3 pcs garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp ground black pepper
- 1 tsp salt
- 6 pcs ciabatta rolls
- 2 cups arugula
- 2 tbsp prepared horseradish
- 0.5 cup mayonnaise
- 2 tbsp butter, softened
- 1 small red onion, thinly sliced
- 1 pinch Kosher salt for seasoning
- 1 pinch Freshly ground black pepper for seasoning
Instructions
In a medium bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, rosemary, black pepper, and salt to create the marinade.
Place the beef tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Remove the tenderloin from the marinade, allowing excess marinade to drip off. Sear the beef on all sides until deeply browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast until the internal temperature of the beef reaches 135°F (57°C) for medium-rare, about 15-20 minutes. Adjust cook time for desired doneness.
Remove the beef from the oven and let it rest on a cutting board for 10 minutes before slicing thinly against the grain.
While the beef rests, prepare the horseradish sauce by mixing mayonnaise and prepared horseradish in a small bowl. Adjust the amount of horseradish to taste.
Preheat a griddle or large skillet over medium heat. Spread softened butter on the interior sides of the ciabatta rolls and toast them on the griddle until golden brown.
To assemble the sandwiches, spread a generous layer of horseradish sauce on the bottom half of each toasted roll. Top with a handful of arugula, thinly sliced beef, and a few slices of red onion. Sprinkle with a pinch of salt and black pepper to taste.
Finish with the top half of the roll and serve immediately. Enjoy!
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 9256 mg | 402% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 17.7 g | ||
| Protein | 255.9 g | 512% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 366 mg | 28% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 3642 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
