| Level: | Easy |
| Total: | 43 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 18 min |
| Yield: | 2 sandwiches |
Ingredients
- 1 trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces*
- 2 teaspoons olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 medium onion, julienned
- 2 hoagie rolls
- 2 ounces grated Mimolette cheese
Instructions
- Cook’s Note: *Add any leftovers scraps from other parts of the tenderloin that you like
- Remove the beef from the refrigerator 1 hour before cooking.
- Preheat a grill pan over high heat.
- Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.
- Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.
- Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 167 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 35 mg |
| Sodium | 167 mg |
Reviews
A complete ditto on what ‘fungetaway’ said here! I was very doubtful to say the least! This was thee best steak sammy we’ve ever had and we are huge foodies that seek out good food everywhere we travel as well as at home! This will put pizmos on the shopping list more often! Had some beautiful hoagie rolls we toasted on the cut side before filling and sealing up in foil for 10 mins. I added a few multi color peppers and thin sliced mushrooms to the onion sauté. We did not have the suggested cheese,
but in looking online Reggianno seemed like the substitute. We always have that on hand and used it. Amazing! We were speechless the entire night.
but in looking online Reggianno seemed like the substitute. We always have that on hand and used it. Amazing! We were speechless the entire night.
I cleaned and cooked five Costco tenderloins for a party for sixty. The cleaning and cooking went perfectly but then I had a frozen bag of five chains. I used them this Labor Day weekend for this recipe and. It was terrific.It feed 6 people for dinner.I used cheddar cheese.
To me, this recipe was all about using the whole tenderloin as Alton intended. I can’t tell you how many times I have disposed of the CHAIN thinking it had so much fat and silver skin–how could it ever taste good. Today I took the time and trimmed it up, pounded it, salt and peppered it–all the while thinking “I am not going to be able to eat this meat.” After cooking–prior to sending it to the trash–I tasted it–OMG!–it was so juicy and tender and the flavor…WOW–I was very pleasantly surprised. I used his recipe for the meat only– I put it on lettuce leaves with jack cheese and mushrooms which I cooked in a grill pan with the meat. Luckily I was the only one home so I got to enjoy the whole thing all by myself. Next time I will make it on a hoagie with the peppers and onions like he did and I think I just might share it with my husband and daughter. Now I know why the butcher saves it for himself. Mr. Butcher…your secret is out…thanks Alton.
I made this and just used some Sirlions I had leftover from Sam’s club along with a shredded Sharp Cheddar Cheese and it turned out well. I also didn’t do the last step as he didn’t mention that on TV but overall was a great Sandwich, will definately be making it again. It makes for a nice quick meal!
Mimolette has an ugly little secret: as it matures, it houses microscopic little nits called cheese mites. Though small they are choosy, preferring dark, damp places with minimal airflow, where they can gorge themselves silly on the rinds of developing cheese. The beauty is that their tunneling and nibbling promotes air flow and flavor development in many aged cheeses. In this case, start with a big bowling-ball shaped wheel. Then, give the wheel eighteen to twenty-four months to mature into a mite-ridden cannonball with craters deep enough to stick your fingertip in. Have no fear, the mites have departed by the time you eat the cheese
Great with leftover steak. I add peppers and then make the thing in a panini press great reviews. MY family loves it. It’s always for dinner the day after steak and I think they look forward to the sandwiches better than the steak.
This is a great recipe – I otherwise wouldn’t have known what to do with that piece of meat!
It’s a good recipe, but we found it to be a little on the sweet side from the onions. We used American cheese, maybe something sharper like cheddar would balance it out.
Also, my wife thinks the hoagie roll should be toasted. Next time, because there will be a next time.
The meat tastes perfect! Best sandwich I’ve had in a long time.
Very good…!!!!!!!!!!!!!