Royal Beef Tenderloin Panini
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 38
- Saturated Fat
- 15
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 29
- Cholesterol
- 131
- Sodium
- 418
- Total: 1 hr (includes resting time)
- Active: 45 min
Ingredients
1 pound beef tenderloin
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 tablespoon vegetable oil
1/2 cup shredded mozzarella
1/4 cup mascarpone
1/4 cup ricotta
1 teaspoon horseradish
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
8 slices Italian bread (1/2-inch slices)
2 cups baby arugula
1 tablespoon extra-virgin olive oil
Directions
- Preheat the oven to 350 degrees F.
- Pat the tenderloin dry with a paper towel. In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture.
- Heat a large, oven-safe skillet over medium-high heat. Sear the tenderloin for 3 minutes; flip, and cook an additional 2 minutes. Transfer the skillet to the oven and cook 10 to 15 minutes more, until the tenderloin is medium-rare (125 degrees F on an instant-read thermometer). Remove to a cutting board and let rest 15 minutes.
- Combine the mozzarella, mascarpone, ricotta, horseradish, mustard, Worcestershire and smoked paprika in a medium bowl.
- Thinly slice the tenderloin. Spread 2 tablespoons of the cheese mixture on each bread slice. Divide the steak and arugula among half the bread slices, then form sandwiches with the remaining bread slices.
- Heat the olive oil in a large skillet over medium heat (see Cook's Note). Place the sandwiches in the skillet and weigh them down with a foil-wrapped brick or a heavy lid. Cook for 2 minutes; flip, and cook an additional 2 minutes.
Cook’s Note
Alternatively, use a panini press, following manufacturer's instructions.