Beef Tenderloin & Gouda Sandos

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• beef stock concentrate
  2 cubes
• beef tenderloin steak
  14 oz
• black pepper
  to taste
• butter
  1 tbsp
• cooking oil
  2 tbsp
• demi-baguette
  1 loaf
• dijon mustard
  1 tbsp
• dried thyme
  ½ tsp
• garlic powder
  ½ tsp
• gouda cheese
  2 slices
• granny smith apple
  1 unit
• lemon
  1 unit
• mayonnaise
  2 tbsp
• mixed greens
  3 oz
• olive oil
  1 tbsp
• onion powder
  ½ tsp
• salt
  to taste
• shallot
  2 unit
• sugar
  ¼ tsp

🍳 Cookware

• small bowl
• small bowl
• large pan
• baking sheet
• medium bowl

1. 

   1

   dijon mustard balsamic vinegar granny smith apple beef tenderloin steak lemon dried thyme beef stock concentrate mayonnaise gouda cheese onion powder mixed greens garlic powder demi-baguette shallot butter sugar cooking oil olive oil salt black pepper

   dijon mustard: 1 tbsp, balsamic vinegar: 2 tbsp, granny smith apple: 1 unit, beef tenderloin steak: 14 oz, lemon: 1 unit, dried thyme: ½ tsp, beef stock concentrate: 2 cubes, mayonnaise: 2 tbsp, gouda cheese: 2 slices, onion powder: ½ tsp, mixed greens: 3 oz, garlic powder: ½ tsp, demi-baguette: 1 loaf, shallot: 2 unit, butter: 1 tbsp, sugar: ¼ tsp, cooking oil: 2 tbsp, olive oil: 1 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   Adjust rack to middle position and preheat oven to 425°F. Halve, peel, and thinly slice shallot. Halve, core, and thinly slice apple. Halve lemon.
3. 

   3

   In a small bowl , combine balsamic vinegar, half the dried thyme, 2%tbsp water, ¼%tsp sugar, and a big pinch of salt until salt and sugar are dissolved. Stir in shallot; set aside to pickle. In a separate small bowl , combine mayonnaise and dijon mustard. Season with salt and black pepper to taste.
4. 

   4

   Pat beef tenderloin steak dry with paper towels; season all over with half the garlic powder, half the onion powder, a big pinch of salt, and black pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add beef and cook to desired doneness ⏱️ 5 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5. 

   5

   Heat a drizzle of cooking oil in same pan over medium heat. Add pickled shallot and its liquid, beef stock concentrate, and ¼%cup water. Cook, stirring occasionally, until shallot is softened ⏱️ 5 minutes . Remove pan from heat; stir in 1%tbsp butter until melted. Cover to keep warm.
6. 

   6

   Halve demi-baguette lengthwise. Toast directly on middle rack until crisp ⏱️ 2 minutes . Thinly slice beef against the grain. Once baguettes are toasted, transfer to a baking sheet ; arrange cut sides up. Top bottom halves with beef and gouda cheese. Bake until cheese is melted ⏱️ 2 minutes ; transfer to a cutting board. Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.
7. 

   7

   In a medium bowl , combine mixed greens, apple, juice from half the lemon, and 1%tbsp olive oil. Toss to coat. Season with salt and black pepper to taste.
8. 8

   Halve sandwiches crosswise. Pour au jus into small serving bowls. Divide sandwiches and salad between plates. Serve with au jus on the side. TIP: Dunk sandwiches in the au jus before each bite!