Tenderloin Sandwich

Tenderloin Sandwich Recipe
Lee Harrelson
Cook the lean tenderloin to medium-rare so the meat stays moist.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 26 %
Fat 8.6 g
Satfat 3.3 g
Monofat 3.4 g
Polyfat 0.4 g
Protein 28.6 g
Carbohydrate 23.1 g
Fiber 1.3 g
Cholesterol 67 mg
Iron 3 mg
Sodium 741 mg
Calcium 81 mg

Ingredients

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
4 (1 1/2-ounce) hamburger buns, split
1/4 cup Dijon mustard
4 romaine lettuce leaves
4 tomato slices
4 red onion slices

Preparation

Sprinkle both sides of steaks with salt and pepper. Let stand at room temperature 20 minutes.

Prepare grill.

Pat steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Grill buns, cut sides down, 2 minutes or until lightly browned. Remove steak and bread from grill. Cover steak loosely with foil; let stand 5 minutes. Spread 1 1/2 teaspoons mustard over cut sides of buns. Place steaks on bottom halves of buns. Top each serving with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and top half of bun.

Jim Peterson,

Cooking Light

August 2006
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