'The Park Avenue' Tenderloin Sandwich
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 8.00 | slices | French bread , sliced 1/2" thick |
| 0.33 | cup | Olive oil |
| 2.00 | lb | Tenderloin , roasted beef, sliced |
| 8.00 | oz | Onions , grilled |
| 12.00 | oz | Mushrooms , sauteed |
| 8.00 | tsp | Chives , chopped for garnish |
| 8.00 | oz | Red wine , fruity or malbec |
| 1.00 | tbsp | Thyme , fresh, chopped |
| 32.00 | oz | Knorr Demi-Glace Sauce , prepared |
| 1.00 | oz | Seasoning (salt+ pepper) , freshly ground as needed |
Preparation
Prepare Malbec Demi-Glace: In small saucepan, combine wine and thyme; cook over medium heat until reduced by half, about 10 minutes. Stir into prepared Knorr Demi-Glace; season with salt and pepper. Keep warm.
Spread each bread slice with 2 tsp olive oil. Grill until lightly browned and crisp, about 5 minutes.
Top one bread slice with 3.5 oz tenderloin, 1 oz onion and 1.5 oz mushrooms. Pour 3-4 oz Malbec Demi-Glace over sandwich; repeat to make 8 sandwiches. Garnish with chives or herbs if desired. Serve immediately.
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