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Beef Tenderloin Sandwich Pictures

jfm0830jfm0830 Posts: 875
edited October 2012 in EggHead Forum
I picked up a BGE Half Moon CI grill grate this past weekend and have been chomping at the bit since then wanting to use it. Tonight was my chance. I made Beef Tenderloin Sandwiches with Horseradish Cream Sauce from the BGE Cookbook. My wife and I can eat breakfast anytime of day and this sandwich used beef tenderloin steak.

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The sun is setting and the Egg is lit with the cast iron grill grate & half moon cast iron grill grate install flat top side up. We are shooting for a 400 degree cooking temperature.


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The horseradish cream sauce used horseradish, sour cream, chives, kosher salt & black pepper.


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The grill is stabilized at 400 degrees and everything is out at the Egg and ready to go.


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The first step is to toast the sandwich sized English muffins. This recipe is written for 4 & I reduced it to two. The English muffins would have had to be done in two batches if I was making this recipe for 4. 


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The muffins are toasted. The griddle grate gave the muffins a nice even golden brown toasting.


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The toasted muffins are brushed with the horseradish cream sauce.


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The steaks are on the open grill grate.


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The steaks have been cooked for 4 minutes on the first side and have just been flipped. The eggs are cooking on the flattop griddle. I need to work on my egg cracking technique. 


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The steaks are finishing up and the eggs have been topped with cheddar cheese.


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Time to assemble the sandwiches. The steak goes on first and gets topped with some more horseradish sauce.


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The egg & cheese go on next.


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The sandwich gets topped with the other English muffin half and goes back on the Egg for a minute to reheat everything.


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Time to eat!


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The sandwich was excellent. The tenderloin was cut with a fork, melt in your mouth tender. The horseradish sauce was nice & tangy. I was really pleased with this first effort using the half moon ci griddle grate.

This sandwich was a real winner. I do have a couple tweaks I will make next time. I wasn't able to get fresh chives at my trip to the stupidmarket  so I had to use jarred chives. Next time I will use fresh chives because I really couldn't taste the chives in the cream sauce, But with the fresh horseradish even fresh chives may not have been able to come to the front. Also I used mild cheddar cheese and next time I will use sharp or extra sharp cheddar cheese. The other surprise to me (which shouldn't have been one) was how tender the beef tenderloin steak was. In my mind I was worried seeing a 3/4" thick steak and I put out steak knives for the sandwiches. Not needed, I was thinking steak, not tenderloin. The meat was super tender and super moist. I will be making this again real soon.

Jim
BBQ Website: grillin' & smokin'

Middlesex County, MA
Two Large BGE's & Too Many Eggcessories to Count

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