This recipe is a creation from the leftover cooked beef tenderloin from my previous post – Pistachio-Crusted Beef Tenderloin. It is easy and requires minimal cooking. I recommend couples or small families who are looking for a quick meal fix or lunch idea, this Beef Tenderloin Sandwich would be the perfect recipe for you.
For more information on how to perfect beef tenderloin, check out my previous blog post.
Beef Tenderloin Sandwich
Equipment
Ingredients
- 4 thick slices sourdough bread
- ¼ lb leftover cooked beef tenderloin
- 2 cups baby arugula
- 1 tsp olive oil
- 1 tsp lemon juice about ¼ lemon
- 2 egg
- 2 tbsp Dijon mustard
Instructions
- In a mixing bowl, combine arugula, olive oil, and lemon juice. Set aside
- Carve tenderloin into 8 thin slices. Drizzle the sourdough slices generously with olive oil. Place them on a heated frying pan. Pan-fry until crispy and toasted.
- Use the same frying pan and make 2 sunny-side-up eggs.
- To make 2 sandwiches, spread a thin layer of Dijon mustard on two slices of bread (bottom piece of sandwich).
- Top each piece of bread with a generous handful of arugula and 4 thin slices of beef tenderloin. Carefully place the egg on top of each. Top each with another slice of bread. Ready to serve.
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