Tenderloin Sandwiches Recipe

This hearty Tenderloin Sandwiches Recipe is made with perfectly seared beef tenderloin, creamy horseradish sauce, caramelized onions, fresh arugula, and crusty ciabatta rolls. The result is an incredibly flavorful, tender, and satisfying sandwich that balances savory beef with a zesty, creamy kick. This recipe is perfect for a special weekend lunch or using up leftover steak, making enough for 4 impressive sandwiches.

Tenderloin Sandwiches Recipe Ingredients

For the Tenderloin:

• 1 lb beef tenderloin, cut into 4 (4-ounce) steaks or 1 whole piece
• 1 tablespoon olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Creamy Horseradish Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh chives, finely chopped

For Assembly:

• 4 ciabatta rolls, split
• 2 tablespoons unsalted butter, softened
• 2 cups fresh arugula
• 1 cup caramelized onions (optional)

How To Make Tenderloin Sandwiches

1. Prepare the sauce: In a small bowl, whisk together the mayonnaise, sour cream, prepared horseradish, Dijon mustard, and chives. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Cook the tenderloin: Pat the beef tenderloin dry and season generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the steak for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness.
3. Rest and slice the steak: Transfer the cooked tenderloin to a cutting board and let it rest for 10 minutes. This is a crucial step to keep the juices locked in. Once rested, thinly slice the steak against the grain.
4. Toast the bread: Spread the softened butter on the cut sides of the ciabatta rolls. Place them cut-side down in a clean skillet or on a griddle over medium heat and toast until golden brown and crisp.
5. Assemble the sandwiches: Spread a generous layer of the creamy horseradish sauce on both sides of the toasted rolls. On the bottom roll, layer a handful of fresh arugula, followed by the sliced tenderloin and a spoonful of caramelized onions. Place the top roll on and serve immediately.

Recipe Tips

• Let the Steak Rest: Always let your cooked steak rest before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
• Slice Against the Grain: For the most tender slices of steak, look at the direction of the muscle fibers and slice perpendicular to them. This shortens the fibers and makes the meat much easier to chew.
• Don’t Overcook the Tenderloin: Beef tenderloin is a lean cut and is best enjoyed medium-rare. Overcooking it can result in a dry and less flavorful sandwich.
• Toast the Bread: Buttering and toasting the bread not only adds fantastic flavor and texture but also creates a barrier that prevents the sauce and steak juices from making the sandwich soggy.

What To Serve Tenderloin Sandwiches

These hearty sandwiches are a meal on their own, but they pair wonderfully with classic sides. Serve them with a side of crispy french fries, sweet potato fries, or classic potato chips. For a lighter option, a simple green salad with a vinaigrette dressing, a scoop of potato salad, or a fresh and crunchy coleslaw would be an excellent accompaniment.

How To Store Leftover Tenderloin Sandwiches

• Refrigerate: Place the sliced steak and the horseradish sauce in separate airtight containers in the refrigerator. They will keep for up to 3 days. When you’re ready to eat, gently reheat the steak and assemble the sandwich fresh.
• Freeze: Freezing is not recommended for assembled sandwiches or the horseradish sauce. Cooked steak can be frozen for up to 2 months, but it is best enjoyed fresh.

Tenderloin Sandwiches Recipe Nutrition Facts

Serving Size: 1 sandwich

• Calories: 800 kcal
• Total Fat: 45g
• Saturated Fat: 15g
• Cholesterol: 150mg
• Sodium: 1100mg
• Total Carbohydrate: 50g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 48g

Frequently Asked Questions

• What is the best bread for these sandwiches? Crusty ciabatta rolls are ideal because they are sturdy enough to hold all the ingredients. A fresh baguette or even toasted brioche buns would also be delicious alternatives.
• Can I cook the steak ahead of time? Yes, you can cook the tenderloin a day in advance and store it, whole, in the refrigerator. You can serve the sandwiches with cold sliced steak or gently reheat it in a skillet before assembling.
• What if I don’t like horseradish? If horseradish isn’t to your taste, you can easily substitute it. A creamy garlic aioli, a pesto mayonnaise, or a simple spread of Dijon mustard would all be excellent choices.

Try More Recipes:

• Tenderloin Steak Bites Recipe
• Tequila Lime Chicken Recipe
• Tequila-Spiked Queso Fundido Recipe