| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound beef tenderloin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1 tablespoon vegetable oil
- 1/2 cup shredded mozzarella
- 1/4 cup mascarpone
- 1/4 cup ricotta
- 1 teaspoon horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 8 slices Italian bread (1/2-inch slices)
- 2 cups baby arugula
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Pat the tenderloin dry with a paper towel. In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture.
- Heat a large, oven-safe skillet over medium-high heat. Sear the tenderloin for 3 minutes; flip, and cook an additional 2 minutes. Transfer the skillet to the oven and cook 10 to 15 minutes more, until the tenderloin is medium-rare (125 degrees F on an instant-read thermometer). Remove to a cutting board and let rest 15 minutes.
- Combine the mozzarella, mascarpone, ricotta, horseradish, mustard, Worcestershire and smoked paprika in a medium bowl.
- Thinly slice the tenderloin. Spread 2 tablespoons of the cheese mixture on each bread slice. Divide the steak and arugula among half the bread slices, then form sandwiches with the remaining bread slices.
- Heat the olive oil in a large skillet over medium heat (see Cook’s Note). Place the sandwiches in the skillet and weigh them down with a foil-wrapped brick or a heavy lid. Cook for 2 minutes; flip, and cook an additional 2 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 479 |
| Total Fat | 38 g |
| Saturated Fat | 15 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 29 g |
| Cholesterol | 131 mg |
| Sodium | 418 mg |
Reviews
Wonderful Recipe! Make Sure You use Extra Cheese!
I made this for Christmas brunch using leftovers of beef tenderloin from our Christmas Eve fancy dinner party. I let the family choose their own condiments, and it was a hit alongside hashbrown casserole, cinnamon bun cake, fruit and mimosas. Will make again with leftover tenderloin, but not sure I would cook expensive cut of tenderloin for sandwiches.
Wonderful spice combo. I sliced the meat while it was just short of being totally defrosted. I cooked the steaks in a frying pan on med-hi heat until medium well for my taste. Was great.
These were ok. If I make them in the future, I would substitute gruyere or fontina for the mozzarella. Too bland for my taste. Mascarpone and ricotta are quite expensive, so I generally make my own. Otherwise, I don’t think think the taste is worth the price to make.