Beef Tenderloin Sandwich
Make the most of any leftover tenderloin the next day in a simple roast beef sandwich. Tender baby arugula dressed with fresh lemon juice and olive oil, and Dijon mustard as the spread for the toast are a good match for tasty beef tenderloin. A fried egg crowns each sandwich and helps to hold it all together!
1. Combine arugula, 1 tsp (5 mL) olive oil and lemon juice in a bowl; toss to combine. Set aside.
2. Carve beef across the grain into 8 thin slices. Set aside.
3. Drizzle sourdough slices generously on both sides with olive oil. Heat a skillet over medium-high heat. Pan-fry bread, turning once, until crispy and toasted on both sides. Set aside.
4. Return skillet to medium heat. Add a splash of olive oil and fry eggs sunny side-up. Remove from heat.
5. Spread a thin layer of Dijon mustard on two slices of toasted bread. Top each slice of toast with a generous handful of arugula and 4 thin slices of beef. Season generously with salt and pepper. Carefully place an egg on top of each. Top with remaining toast slices.
Ingredients
Directions
1. Combine arugula, 1 tsp (5 mL) olive oil and lemon juice in a bowl; toss to combine. Set aside.
2. Carve beef across the grain into 8 thin slices. Set aside.
3. Drizzle sourdough slices generously on both sides with olive oil. Heat a skillet over medium-high heat. Pan-fry bread, turning once, until crispy and toasted on both sides. Set aside.
4. Return skillet to medium heat. Add a splash of olive oil and fry eggs sunny side-up. Remove from heat.
5. Spread a thin layer of Dijon mustard on two slices of toasted bread. Top each slice of toast with a generous handful of arugula and 4 thin slices of beef. Season generously with salt and pepper. Carefully place an egg on top of each. Top with remaining toast slices.
