There is a wonderful little Italian store, Pellicano’s, about three miles down the road from my house. I know, right? Lucky me!! I was so happy when they opened up a few years ago… It truly is wonderful… You receive personal attention and care when you go there. I always know that when I stop there, I can pick up a tenderloin; hand it over to the butcher behind the counter, and it will be trimmed perfectly, and cut exactly the way I request. And always…always with a smile, and friendly chat. The wonderful thing is, if I really don’t know what I want to do with the whole tenderloin, they’re full of suggestions… “How about half of it a roast, a few steaks, and the rest ground up?” “Perfect!”
This time though, I knew exactly what I wanted to do with my tenderloin. I wanted it sliced into think steaks. An adorable girl named Nicole happened to be behind the counter to trim and cut my tenderloin for me. She trimmed and sliced this thing into perfection, the whole while chitchatting with me…or maybe it was me chitchatting with her…but either way, that girl did not miss a beat with every slice. And then, when she finished slicing it, she took care to arrange it so perfectly on a tray…a beautiful thing… I just love that store. Everyone should have a Pellicano’s, with Nicole behind the counter, three miles down the road from them!
The whole reason I bought this tenderloin is because Katie and Ryan were coming over. I’ve been bugging Ryan to come and show me how he makes a certain snack that I wanted to use for a post on Fiesta Friday… he graciously agreed.. so I wanted to make these tenderloin sandwiches to show my appreciation, and of course love…Well, if you are a blogger, then you know the reality of it… and while I cooked and prepared everything, they had to put their own sandwiches together…and of course they ate while I took photos…but they’re getting quite used to that!
I had the best time with those two. Not only did we sit around and brainstorm about this upcoming snack… but they were also cooking down some maple syrup that they had to bottle up. Now that was fun to watch… even more fun because some of the sap that went into that syrup came from my trees!
Honestly, when they asked if they could tap my trees, I had instant pity for the two of them, because I honestly did not believe that they’d get anything from my old trees. But seriously? It was crazy, I couldn’t believe the amount of sap that just poured out of them! I plan to use that syrup in another post, so will talk more about it then…
Right now, I want to talk about these sandwiches… tenderloin is so perfect for sandwiches.. you can actually take a normal bite without the whole piece of steak coming out of the sandwich with that bite! Have it cut into ½” slices, and it takes no time at all to cook up. I’ll usually grill it for just a couple of minutes on each side, and then start placing the pieces in a large bowl, and it finishes cooking perfectly from the heat of each steak snuggled together in the bowl. A little salt and pepper is all that’s needed while it’s grilling, since it marinates for a few hours in a Worchestershire and garlic marinade. So simple, so quick, so delicious.
For this sandwich, I bought some smoked Gouda.. sautéed some crimini mushrooms and onions, with a horseradish and chive sauce. The first bite is met with the delicious tenderloin and mushrooms, combined with the smokiness of the gouda, sweetened with the onions, but then…it was totally WOWED with the zing of the horseradish and chives…flavors bursting all over the place…and all at the same time!! A beefy, smoky, zingy kind of thing.. You gotta love it!
I served them with potato wedges that I tossed in olive oil, balsamic vinegar, rosemary, salt, pepper, and paprika. I served them with a little cup of sour cream on the side.
Life is good… it’s a “hangin’ with your kids, and happy because they actually want to hang with you…” kind of good..
Makes Six Large Sandwiches
2 lbs beef tenderloin, 1/2” slices
6 thick slices smoked Gouda
2- 8 oz packages sliced crimini mushrooms
2 tbsp olive oil
2 cloves garlic, minced
2 – large onions, sliced thick
Boston lettuce leaves
Marinade (recipe below)
Horseradish sauce (recipe below)
2 baguettes, each cut into thirds or six ciabatta rolls
For the Marinade:
¼ cup Worchestershire sauce
2 tbsp red wine vinegar
1/2 tsp anchovy paste
1 tsp Dijon mustard
½ cup extra virgin olive oil
4 cloves garlic, roughly chopped
1 tbsp Montreal seasoning
Place the steaks and the marinade in a gallon size bag. Seal and place in the refrigerator for about 4-6 hours.
In the meantime, sauté the onions and garlic in the olive oil until golden brown. Remove from the pan and set aside in a bowl. Add the mushrooms to the pan, and sauté until golden brown.
Prepare your grill as you normally would to cook steak… Remove steaks from marinade (discard marinade) and grill steaks for about four to five minutes on each side until they’re cooked to your preferred doneness. I like to put them in a bowl after I take them off the grill, so that the juices are captured in the bowl, and can be used to drizzle over the steak on the sandwich.
Slice the baguette or roll, and place inside down on the grill to toast.
For the Horseradish Sauce:
2/3 cup mayonnaise
3 tbsp horseradish
2 tsp hot pepper sauce
1 clove garlic, minced
2 tbsp chives, chopped
Salt and pepper to taste
In a small bowl, stir together the mayonnaise, horseradish, hot pepper sauce, chives, garlic, and salt and pepper until blended. Store in refrigerator until ready to use.
Assemble the Sandwich:
Add a generous amount of horseradish sauce to the bottom half of the baguette or roll, and place a Boston lettuce leaf on top.
Place the Gouda on top of the lettuce, and a couple of slices of the steak on top of the Gouda. Add the mushrooms on top of the steak, and the onions on top of the onions. Spoon a generous helping of the horseradish sauce over the onions, and close the sandwich with the top half of the baguette or roll.