Beef Tenderloin & Gouda Sandos plus Balsamic Au Jus & Mixed Greens Salad

Name: Beef Tenderloin & Gouda Sandos plus Balsamic Au Jus & Mixed Greens Salad with Apple
Yield: 2 servings
Ingredients: 2 Mustard; 5 tsp Balsamic Vinegar; 1 unit Granny Smith Apple; 10 oz Steak; 1 Lemon; 1 tsp Thyme; 2 unit Beef Stock Concentrate; 2 tbsp Mayonnaise; 2 slice Gouda Cheese; 1 tbsp Onion Powder; 2 oz Mixed Greens; 1 tsp Garlic Powder; 2 unit Demi-Baguette; 1 unit Shallot; 1 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; 2 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Cooking Oil, tbsp

with Apple

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Mustard
5 tsp Balsamic Vinegar
1 unit Granny Smith Apple
10 oz Steak
1 Lemon
1 tsp Thyme
2 unit Beef Stock Concentrate
2 tbsp Mayonnaise
2 slice Gouda Cheese
1 tbsp Onion Powder
2 oz Mixed Greens
1 tsp Garlic Powder
2 unit Demi-Baguette
1 unit Shallot
1 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
2 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

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.
2

In a small bowl, combine vinegar, half the thyme, 2 TBSP water, ¼ 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 ½ 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.
3

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.
4

Heat a drizzle of oil in same pan over medium heat. Add pickled shallot and its liquid, stock concentrates, and ¼ 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.
5

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 beef and gouda. Bake 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.
6

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.
7

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°.