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.

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.

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! 😋🍻