Cognac Marinated Beef Tenderloin Sandwiches with Horseradish Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cream:
1/2 C. reduced fat sour cream
1/2 C. low fat mayonnaise
2 T. minced fresh chives
2 T. prepared horseradish (I used a little more)
Tenderloin:
1 (2.5 lb) center cut beef tenderloin, trimmed
1/3 C. finely chopped shallots
1/3 C. cognac
1/3 C. water
2 T.minced fresh tarragon (I used dry)
2 tsp. chopped fresh thyme
1/2 tsp. freshly ground pepper
2 garlic cloves, minced
1 tsp. kosher salt
30 1 ½ oz. sandwich rolls, cut in half horizontally
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Directions: |
Directions:1. Cream: combine 1st 4 ingredients, cover and chill
2. Secure tenderloin at 1” intervals with twine. Combine tenderloin, shallots and the next 6 ingredients in a large zipper top plastic bag. Seal and shake to coat tenderloin evenly with cognac mixture. Marinate in refrigerator or at least 2 hours, turning occasionally.
3. Preheat oven to 450 degrees.
4. Remove tenderloin from bag and discard marinade. Sprinkle tenderloin evenly with salt. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 450 degrees for 40 minutes or until medium rare or desired degree of doneness. Let stand 10 minutes before slicing.
Cut tenderloin crosswise into thin slices. Spread 1 ½ tsp. cream on bottom half of each roll. Top each roll with about 1 oz. beef and top half of roll.
Yield – 30 sandwiches. Cook ahead and slice right before making sandwiches. It keeps in refrigerator for 2 days. |
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