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Lee Harrelson Photo by: Lee Harrelson

Tenderloin Sandwich

Cook the lean tenderloin to medium-rare so the meat stays moist.

Cooking Light AUGUST 2006

  • Yield: 4 servings (serving size: 1 sandwich)

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.

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 26%
  • Fat: 8.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 28.6g
  • Carbohydrate: 23.1g
  • Fiber: 1.3g
  • Cholesterol: 67mg
  • Iron: 3mg
  • Sodium: 741mg
  • Calcium: 81mg
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Tenderloin Sandwich recipe

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