With a juicy and tender beef tenderloin steak, tangy sweet and sour honey mustard sauce, crispy lettuce, and flavorful Salsa Criolla, this sandwich is the ultimate meal that will leave you wanting more.
It's easy to make and perfect for a quick lunch, dinner, or a game-day snack. So, grab your apron and prepare an excellent meal to impress your family and friends!
How to Make Tenderloin Sandwich
Note: The full instructions are provided in the recipe card below.
Heat olive oil in a medium skillet over medium-high heat, and stir in the garlic. Cook, stirring for 15 seconds (watch them carefully as they burn and turn bitter quickly once they start browning).
Add the mustard, honey, oregano, and vinegar, and stir to combine all the ingredients. Remove from heat and set aside. To prepare the Salsa Criolla, please click the link provided and follow the recipe instructions.
Cut the tenderloin steak into thin slices approximately ¼ inches thick, having about 80 g each ( you'll use 3 of them for each sandwich). Preheat a charbroiler or grill to medium-high heat.
Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook for 3 minutes on each side for medium. Squeeze the lemon on top and set aside. Assemble all vegetables on a baking sheet lined with parchment paper. Set aside.
Preheat the oven to 400° F. Toast your Bolillo Rolls for the Tenderloin Sandwich on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.
Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread sweet and sour honey mustard sauce on one side of the bread and spread mustard on the other side; top each piece of bread with 2 pieces of lettuce.
Mound the steak into each bun and ladle a small spoonful of Salsa Criolla onto each sandwich and top. Repeat the process with the remaining Bolillo Rolls. Enjoy our Tenderloin Sandwich! 😋🍻
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📖 Recipe
Easy Tenderloin Sandwich
Ingredients
- 4 Bolillo Rolls or Sub Rolls , split and toasted
- 1 kg. Tenderloin steak , butterflied
- 1 Lemon or lime
- kosher salt
- ground black pepper
Instructions
For the Sweet and Sour Honey Mustard Sauce:
- Heat olive oil in a medium skillet over medium-high heat, and stir in the garlic. Cook, stirring for 15 seconds (watch them carefully, as they burn and turn bitter very quickly once they start browning). Add the mustard, honey, oregano, and vinegar, and stir to combine all the ingredients. Remove from heat and set aside.
- To prepare the Salsa Criolla click on the image below and follow the instructions of the recipe.
For the Tenderloin Steak:
- Cut the tenderloin steak into thin slices of approximately ¼ inches thick, having about 80 g each ( you'll use 3 of them for each sandwich).
- Preheat a charbroiler or grill to medium-high heat. Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook for 3 minutes on each side for medium. Squeeze the lemon on top and Set-aside.
To assemble the Tenderloin Sandwich:
- On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F. Toast your Bolillo Rolls for the Tenderloin Sandwich on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.
- Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread sweet and sour honey mustard sauce on one side of the bread and on the other side spread mustard, top each piece of bread with 2 pieces of lettuces.
- Mound the steak into each bun and ladle a small spoonful of Salsa Criolla onto each sandwich and top. Repeat the process with the remaining Bolillo Rolls. Enjoy our Tenderloin Sandwich! 😋🍻
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
