Recipe courtesy of Studio Diner

Gaucho Beef Tenderloin Sandwich

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  • Level: Intermediate
  • Total: 2 hr 40 min (includes sitting time)
  • Active: 40 min
  • Yield: 4 servings
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Four 6-ounce beef tenderloins, butterflied

Salt and pepper

8 ounces Chipotle Cream, recipe follows

4 torta rolls or soft sandwich rolls, split and toasted

12 ounces arugula 

8 ounces House Chimmi-Churri, recipe follows

4 ounces Pickled Red Onions, recipe follows

Chipotle Cream:

1 cup sour cream

2 tablespoons lemon juice 

1 tablespoon chopped garlic 

8 pieces canned chipotle chiles

Salt and pepper

House Chimmi-Churri:

3 bunches fresh cilantro

3 bunches fresh curly parsley 

2 cups olive oil 

1/2 cup dried oregano 

1/4 cup chopped garlic 

4 tablespoons lemon juice 

4 tablespoons smoked paprika 

2 tablespoons red chile flakes 

Salt and pepper

Pickled Red Onions:

3 cups red wine vinegar

1/2 cup sugar 

2 red onions, shaved or thinly sliced 


  1. Preheat a charbroiler or grill to medium-high heat.
  2. Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
  3. Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches. 

Chipotle Cream:

  1. Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.

House Chimmi-Churri:

  1. Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.

Pickled Red Onions:

  1. Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.