Beef Tenderloin Sandwich
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Beef Tenderloin Sandwich
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Serving: 2
Ingredients
2 cups (500 mL) baby arugula
Olive oil
1 tsp (5 mL) fresh lemon juice
4 oz (125 g) leftover cooked Beef Tenderloin Oven Roast
4 thick slices sourdough bread
2 eggs
2 tbsp (30 mL) Dijon mustard
Salt and pepper
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.
- Category: Sandwiches, Steak
