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Tenderloin Sandwich

Lee Harrelson
Yield 4 servings (serving size: 1 sandwich)
Cook the lean tenderloin to medium-rare so the meat stays moist.

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

Nutrition 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

How to Make It

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

  2. Prepare grill.

  3. 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.