Leftover Beef Tenderloin Sandwiches Food

WHAT TO DO WITH LEFTOVER BEEF TENDERLOIN? PHILLY SANDWICHES

Steps:

• Preheat grill on high with griddle for 10-15 minutes. Add 1 tablespoon oil just before adding veggies. Note: Stovetop instructions in the notes below.
• Cut meat across the grain about 1/4 inch thick and trim while you do the cutting.
• Cut a medium onion into 1/4 inch disks and then cut them in half. Then cut two peppers into 1/4 inch slices.
• Add onion and peppers to the griddle. Stir every 2-3 minutes. Keep the lid open.
• Add 1 tablespoon Worcestershire sauce, 3-4 cloves crushed or minced garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 -1/2 teaspoon crushed red pepper (optional) to the meat in a medium bowl and mix well.
• After 5 minutes of cooking the vegetables, add meat and stir every 2-3 minutes for a total time of 10 minutes from the start of the vegetables.
• Serve on a toasted sub bun and add provolone cheese.

LEFTOVER BEEF TENDERLOIN SANDWICHES

Steps:

• Preheat your oven to 350°F (176°C)
• Spread some butter on the buns and toast until golden brown.
• Add the remaining butter to a small skillet and heat over medium; add the sliced beef tenderloin and cook until heated through.
• Place the bottom portion of the sandwich rolls on a lined baking sheet; top each with some of the beef slices then top with cheese. Bake until the cheese is melted, about 10 minutes.
• Serve with your favorite sandwich toppings and condiments.

TENDERLOIN SANDWICHES

Steps:

• Preheat the oven to 475 degrees F.
• Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
• Serve with dinner rolls, grainy mustard and horseradish sauce.

STEAK-LOVERS' LEFTOVERS (SANDWICHES)

Steps:

• Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
• (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
• Reduce heat to moderately low and add mushrooms and garlic to skillet.
• Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
• Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
• Add cream, catsup, worcestershire and mustard.
• (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
• Cut each half into 4 equal pieces and toast in oven, buttered side up.
• Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
• Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
• Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.