Marinated Beef Tenderloin Sandwiches
"This recipe comes from Paula Deen's "Cooking with Paula Deen" magazine. I have not tried it yet but put here for safe keeping. She suggests this sandwich is served with a Bacon Horseradish Sauce ( Recipe#379292). Pork Tenderloin can be substituted for cost savings."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
12-15
ingredients
- 3⁄4 cup soy sauce
- 1⁄4 cup olive oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 2 teaspoons ground black pepper
- 1 (4 1/2 lb) trimmed beef tenderloin
- 12 -15 onion rolls, split, buttered, and toasted
- arugula
directions
- In a large resealable plastic bag, combine soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add tenderloin, seal bag, and refrigerate for at least 8 hours.
- Preheat oven to 425. Line a broiler pan with heavy-duty aluminum foil. Place rack on pan; spray with nonstick cooking spray.
- Drain tenderloin, discarding marinade. Place tenderloin on prepared pan. Bake for 40 to 45 minutes, or until a meat thermometer inserted in thickest portion reads 145. Let stand for 10 minutes before slicing.
- Spread desired amount of Bacon Horseradish Sauce over botttoms of buns. Top with desired amount of arugula. Top with sliced tenderloin. cover with bun tops. Serve immediately.
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Reviews
-
This is not a review.....but rather a question. I copied this recipe down quickly when I was in a waiting room...I noticed that you have 3/4 cup soy sauce...I wrote down 1/4 cup soy sauce. Not sure if I made an error or if you did. I don't have the book to check which is the correct amount. The sandwiches look delicious!!
RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>
