Leftover Beef Tenderloin Sandwiches: A Culinary Delight

Leftover beef tenderloin sandwiches are the epitome of flavor and convenience. With just a few simple additions, you can transform tender slices of filet mignon roast into a mouthwatering masterpiece. Whether you have leftover beef tenderloin, prime rib roast, or roast beef, this recipe will take your sandwich game to the next level.

Elevate Your Sandwich with Simple Ingredients

To craft the perfect leftover beef tenderloin sandwich, you will need the following ingredients:

  • Roasted red bell peppers
  • Horseradish cream or prepared horseradish sauce
  • Sub rolls
  • Olive oil
  • Salted butter
  • Leftover beef tenderloin roast, prime rib roast, or roast beef
  • Kosher salt
  • Black pepper
  • Homemade au jus or beef broth

You can also consider adding optional toppings like caramelized or raw red onion, caramelized or raw sweet onion, sautéed mushrooms, or your choice of cheese (e.g., provolone, Havarti, crumbled goat cheese).

The Art of Making Tenderloin Sandwiches

Gauge the Amount of Leftover Beef

To maximize the size of each sandwich, consider the size of your leftover beef roast. Three cups of thinly sliced beef are sufficient for four modest sandwiches, but feel free to adjust based on your preferences and appetites.

Prepare the Rolls

Preheat your oven to 225°F and line a large, rimmed baking sheet with aluminum foil. In a small saucepan, melt salted butter over medium-low heat until it turns golden brown and offers a sweet, nutty aroma. Add a splash of Worcestershire sauce, stir, and remove from heat.

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Using a sharp serrated bread knife, split the rolls down one side and through the middles, leaving “boats” to capture all the savory juices. Use a pastry brush to baste both inside halves of the roll with the brown butter to enhance flavor.

Prepare the Tenderloin

For optimal results, slice the tenderloin while it’s cold using a sharp kitchen knife. Be careful and keep your finger at a 90° angle to avoid any accidents. Cut paper-thin slices of roast and drain some roasted red bell peppers on paper towels, julienning them into long strips.

In a large cast-iron skillet, heat olive oil over medium-high heat. Once shimmering, add the beef and season with coarse ground salt and black pepper. If you prefer au jus, ladle some into the pan along with a tablespoon of butter. If using beef broth instead, follow the same steps.

Turn the burner to low to keep the beef warm while you toast the rolls.

Assembling the Sandwiches

Place each open roll on the prepared baking sheet and into the preheated oven for 4 to 6 minutes, until warm and soft to the touch. Remove from the oven and spoon horseradish cream or prepared horseradish sauce on one half of each roll. You can offer additional sauce on the side.

Using kitchen tongs, load each sub roll generously with slices of the tenderloin and layer with strips of the julienned roasted peppers. Feel free to add any optional toppings, but remember to let the beef shine as the star of the show.

Brush any remaining brown butter over the exposed beef. Slice each sandwich in half on a severe diagonal and arrange both halves on a plate. Serve with plenty of napkins and enjoy the delicious combination of flavors and textures.

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Don’t let your leftover beef go to waste. Transform it into a delectable sandwich that will satisfy your cravings and leave you craving more. So, grab those leftover beef slices, roll up your sleeves, and get ready to indulge in a culinary delight!

Leftover Beef Tenderloin Sandwiches

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