Recipe courtesy of Studio Diner
Gaucho Beef Tenderloin Sandwich
- Level: Intermediate
- Yield: 4 servings
- Total: 2 hr 40 min (includes sitting time)
- Active: 40 min
Ingredients
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
Directions
- Preheat a charbroiler or grill to medium-high heat.
- Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
- 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:
- Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
House Chimmi-Churri:
- 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:
- Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.