Beef Tenderloin Sandwiches

steak sandwiches


1 beef tenderloin (3 to 4 pounds)

Salt and pepper to taste

1 1/2 sticks butter, melted

2 tablespoons Worcestershire sauce

Butter mixture:

3 sticks butter, room temperature

2 heaping tablespoons garlic powder

2 tablespoons fresh thyme

1 tablespoon very finely chopped rosemary

To assemble:

20 small bakery buns (about), sliced

Salt and pepper to taste


For meat: Coat all sides of tenderloin with salt and pepper and set in a roasting pan. Pour melted butter over beef. Roll tenderloin in the butter, then flip to be sure both sides are well coated. Add Worcestershire sauce to top of meat. Preheat oven to 200 degrees. Roast 2 hours or until meat reaches an internal temperature of 120 degrees. It should be rare. Remove meat from pan. Refrigerate for a few hours or overnight. Slice meat as for sandwiches. Pieces should be at least ¾-inch thick.

For butter mixture: Place butter in a medium bowl. Add garlic powder and herbs. Blend or beat mixture until well-combined. Preheat oven to 375 degrees. Slather seasoned butter on each side of each bun. Add one slice of tenderloin, and then top with salt and pepper to taste.

Place beef sandwiches on a cookie sheet. Wrap each with aluminum foil. When ready to eat, bake in preheated oven until warm, about 10 minutes. When done, buns will be hot and crispy, butter should be melted and the tenderloin should be a perfect medium-rare. Serve at once.

Note: Sandwiches can be made ahead of time. If you decide to refrigerate, remember to take them out of refrigerator and let them come to room temperature before reheating.

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