Tenderloin Sandwich (ITALY)


  • The largest size bread you can find (preferably a bread with a hard outer crust and durable, such as ciabatta, will give a better result
  • 1 sleeve of tenderloin(preferably not more than 3,3 LB)
  • Slice Burger cheese
  • Baby arugula leaves
  • 1 teaspoon of olive oil
  • Pepper flakes, black pepper,oregano
  • 3 dried tomatoes
  • 4 red bell peppers
  • 7-8 pieces of Black olives
  • 1 pinch of fresh Coriander

To cook the tenderloin in one piece, with the fibrous and membranous parts removed, in a medium-heated fireproof pan, heat the olive oil and turn it to seal the outside.

Sprinkle sea salt, ground black pepper, red pepper flakes and fresh thyme into a large plate or baking dish or pyrex

Cook the meat for about 10 minutes, when you are sure that the outside is well cooked, take the meat directly to the spicy plate you have just prepared without removing the oil in the pan and season it well on all sides by turning it.

Cover it with foil and keep it aside, make sure that the foil does not touch the meat and let it rest for 10 minutes.

Throw dried tomatoes, roasted peppers, pitted black olives, fresh coriander into the food processor, add some sea salt and ground black pepper and grind until it is like a vegetable puree.

Open the foil of the meat and slice the meat obliquely with a knife, if it is well cooked on the outside and slightly pink on the inside, this will be the most ideal flavor. Do not waste the juice from the meat left on the plate, we will pour it over the meat while making sandwiches.

Spread the vegetable puree on the base of your bread, put plenty of arugula leaves on it, arrange the meat on it, put the burger cheese on the top, spread the remaining puree inside the lid of the bread, press it well and ensure that all the ingredients are identical.

ENJOY YOUR MEAL


 

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