BEEF TENDERLOIN SANDWICH

Ingredients :

2 large onions, cut in thick julienne

7 tablespoons extra virgin olive oil

¼ cup balsamic vinegar

1 cup mayonnaise

¼ cup fresh basil, chopped

½ tablespoon lemon juice

½ teaspoon lemon peel

6 ciabatta bread, cut horizontally

1 whole beef tenderloin 1 lb 4 oz (550 g), trimmed, without fat

2 cups arugula leaves (lettuce, if arugula is not available)

Mustard

Garlic, finely chopped

Salt

Pepper

Preparation:

Season tenderloin with salt, pepper, garlic and mustard and rub on meat. Place in a large skillet and sear until golden.

Transfer to a baking pan and pour 2 cups of water on the bottom. Bake in preheated over 350°F (180°C) for 35 to 40 minutes approximately. Remove from oven once meat is cooked and let cool completely. Cut in very thin slices.

Combine onions with 5 tablespoons olive oil and vinegar. Season with salt and pepper. Line an oven pan with aluminum foil and arrange onions in single layer.

Bake onions until tender and edges turn brown, around 40 minutes. Cool.

Combine mayonnaise with basil, lemon juice, lemon peel and remaining olive oil. Spread prepared mayonnaise over cut sides of bread. Place bottom halves on a plate.

Top with roast tenderloin, onions and arugula. Cover with top halves and serve.

Yields for 6 large ciabatta bread

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