Tenderloin Sandwich

Every once in awhile you find one of those *duh* recipes. So that's what this one is. We had it with pierogies and salad. We were going to have fries, but the pierogies were there so ...

Again, Kroger didn't have tenderloin so we had flank, and D cooked accordingly.

Tenderloin Sandwich

Cook the lean tenderloin to medium-rare so the meat stays moist.
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) (we used flank)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
4 (1 1/2-ounce) hamburger buns, split (we used wheat Kaiser rolls)
1/4 cup Dijon mustard (I used RF Mayo on mine)
4 romaine lettuce leaves
4 tomato slices
4 red onion slices (D caramelized a yellow onion and added mushrooms)
Sprinkle both sides of steaks with salt and pepper. Let stand at room temperature 20 minutes.
Prepare grill.
Pat steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Grill buns, cut sides down, 2 minutes or until lightly browned. Remove steak and bread from grill. Cover steak loosely with foil; let stand 5 minutes. Spread 1 1/2 teaspoons mustard over cut sides of buns. Place steaks on bottom halves of buns. Top each serving with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and top half of bun.


Yield: 4 servings (serving size: 1 sandwich)

CALORIES 294 (26% from fat); FAT 8.6g (sat 3.3g,mono 3.4g,poly 0.4g); PROTEIN 28.6g; CHOLESTEROL 67mg; CALCIUM 81mg; SODIUM 741mg; FIBER 1.3g; IRON 3mg; CARBOHYDRATE 23.1g

Cooking Light, AUGUST 2006