Description
A rich and savory sandwich featuring seared beef tenderloin, sweet caramelized shallots, and a fragrant thyme-infused mayo, perfect for a gourmet lunch or dinner.
Ingredients
Scale
- 1.5 lbs beef tenderloin, sliced into 4 steaks
- 2 tbsp olive oil
- Salt and black pepper to taste
- 4 large shallots, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1/2 cup mayonnaise
- 2 tbsp fresh thyme leaves, chopped
- 1 clove garlic, minced
- 4 crusty sandwich rolls, split and toasted
- 2 cups arugula
Instructions
- Season the beef tenderloin steaks generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or to desired doneness. Transfer to a plate and let rest.
- In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil and butter. Add sliced shallots and cook, stirring frequently, until softened and golden brown, about 8-10 minutes. Stir in brown sugar and balsamic vinegar; cook for 1 more minute until caramelized. Remove from heat.
- In a small bowl, combine mayonnaise, chopped thyme, and minced garlic. Mix well.
- Toast the split sandwich rolls under a broiler or in a toaster until lightly golden.
- Assemble each sandwich: spread thyme mayo on the bottom half of each roll. Top with arugula, then a slice of beef tenderloin, and finally a generous pile of caramelized shallots. Cover with the top half of the roll.
- Serve immediately.
Notes
For best results, let the beef rest for at least 5 minutes before slicing against the grain. The caramelized shallots can be made ahead and reheated.
Nutrition
- Calories: 680
- Sugar: 12 g
- Fat: 42 g
- Carbohydrates: 38 g
- Protein: 38 g