Beef Tenderloin & Gouda Sandos
plus Balsamic Au Jus & Mixed Greens Salad with Apple
Dip dip hooray! Celebrate dinnertime with a twist on this classic hot sammie. Our chefs swapped out the traditional roast beef and layered luxurious seared beef tenderloin, melty Gouda, and pickled shallots between Dijonnaise-spread toasted sourdough–a sandwich fit for dinner. Serve a bright green salad with apples for fresh crunch on the side, plus a deep beefy-balsamic broth for dipping. Dunk, soak, swirl, repeat—this French dip just can’t be beat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Granny Smith Apple
1 unit
Shallot
1 unit
Lemon
5 teaspoon
Balsamic Vinegar
1 teaspoon
Dried Thyme
4 teaspoon
Dijon Mustard
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Beef Tenderloin Filets
1 teaspoon
Garlic Powder
1 tablespoon
Onion Powder
2 unit
Beef Stock Concentrate
2 unit
Demi-Baguette
(Contains Soy, Wheat)
2 slice
Gouda Cheese
(Contains Milk)
2 ounce
Mixed Greens
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
1 tablespoon
Cooking Oil
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve, core, and thinly slice apple. Halve lemon.
• In a small bowl, combine vinegar, half the thyme, 2 TBSP water, 1⁄4 tsp sugar, and a big pinch of salt until salt and sugar are dissolved. (For 4 servings, use all the thyme, 4 TBSP water, and 1⁄2 tsp sugar.) Stir in shallot; set aside to pickle. • In a separate small bowl, combine mayonnaise and mustard. Season Dijonnaise with salt and pepper to taste.
• Pat beef* dry with paper towels; season all over with half the garlic powder (all for 4 servings), half the onion powder (all for 4), a big pinch of salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add pickled shallot and its liquid, stock concentrates, and 1⁄4 cup water (1/3 cup for 4 servings). Cook, stirring occasionally, until shallot is softened, 4-5 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Cover to keep warm.
• Halve baguettes lengthwise. Toast directly on middle rack until crisp, 2-3 minutes. • Thinly slice beef against the grain. • Once baguettes are toasted, transfer to a baking sheet; arrange cut sides up. Top bottom halves with gouda and beef. Bake on middle rack until cheese is melted, 2-3 minutes; transfer to a cutting board. • Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.
• In a medium bowl (large bowl for 4 servings), combine mixed greens, apple, juice from half the lemon (whole lemon for 4), and 1 TBSP olive oil (2 TBSP for 4). Toss to coat. Season with salt and pepper to taste.
• Halve sandwiches crosswise. Pour au jus into small serving bowls. • Divide sandwiches and salad between plates. Serve with au jus on the side. TIP: We like to dunk our sandwiches in the au jus before each bite!
Beef is fully cooked when internal temperature reaches 145°.
