Tenderloin Sandwich with Balsamic Carmelized Onions
Cut: Tenderloin Roast
Preparation Time: 25-30 Minutes
Cook Time: 50-65 minutes |
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Main Ingredients:
1 center-cut beef tenderloin roast (about 2 pounds)
1 tablespoon fresh thyme, chopped
2 cloves garlic, minced
1 teaspoon pepper
Sour Cream Sauce
5 sun-dried tomatoes, not packed in oil
1/4 cup reduced-fat dairy sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
5 cups fresh baby spinach
2 loaves French bread (each 24 inches long)
Balsamic Caramelized Onions
1 teaspoon olive oil
3 cups sliced onions (1/4 inch thick)
1/4 cup balasmic vinegar
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
- Prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals so briquets may be added as needed.
- Press thyme, garlic, and pepper evenly onto all surfaces of beef roast. Place roast on grid directly over one side of medium, ash-covered coals. Sear, uncovered, 5 minutes or until bottom of roast is browned. Turn roast over and place in center of grid directly over drip pan. Grill, covered, 35 to 45 minutes for medium rare, 45 to 60 minutes for medium doneness, turning occasionally. (Add 3 to 4 briquets per side every 30 minutes to maintain heat level.
- Remove roast when instant read thermometer inserted into thickest part of beef, not resting in fat, registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.) Carve roast into 1/4-inch-thick slices.
- To prepare Sour Cream Sauce, soak sun-dried tomatoes 10 minutes in boiling water to cover; drain. Squeeze dry in paper towels. Chop tomatoes. Combine tomatoes, sour cream, salt, and pepper in small bowl. Set aside.
- To prepare spinach, heat oil in large nonstick skillet over medium heat until hot. Add spinach; cook and stir 2 minutes or until just wilted. Season with salt and pepper, as desired.
- To prepare Balsamic Caramelized Onions, heat oil in large nonstick skillet over medium heat until hot. Add onions; cook and stir 15 minutes. Add vinegar and brown sugar. Cook and stir about 10 minutes or until carmelized. Season with salt and pepper. Remove from skillet. Set aside.
- Cut each bread loaf horizontally in half, then crosswise into quarters. Evenly layer spinach, steak slices, and Balsamic Caramelized Onions on each bottom bread piece. Spread sour cream sauce evenly on cut side of each top bread piece. Close sandwiches.
Recipe Tips:
- To make slicing onions easier, cut them in half first.
- Balance out this tasty sandwich with fresh-roasted asparagus or broccoli.
Recipe Notes:
Nutrition Information per serving: Calories: 278 Fat: 10 g Saturated fat: 4 g Monounsaturated fat: 4 g Cholesterol: 71 mg Sodium: 490 mg Carbohydrate: 18 g Fiber: 2.5 g Protein: 28 g Niacin: 8.1 g Vitamin B6: 0.6 mg Vitamin B12: 1.4 mcg Iron: 3.2 mg Selenium: 30.3 mcg Zinc: 4.9 mg This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, and zinc, and a good source of fiber and iron.
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