Tenderloin Sandwiches

  • Level: Easy
  • Yield: 24 servings
  • Total: 35 min (includes resting time)
  • Active: 5 min


2 whole beef tenderloins, trimmed (trimmed weight 2 1/2 to 3 1/2 pounds)

1/4 cup olive oil 

1 cup crushed tri-colored peppercorns 

Dinner rolls, for serving

Grainy brown mustard, for serving

Horseradish sauce, for serving


  1. Preheat the oven to 475 degrees F.
  2. Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
  3. Serve with dinner rolls, grainy mustard and horseradish sauce.
Let's Get Cooking!

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10 Reviews


WOW. Simply wow. The show aired at 10am and I had it ready before noon. I just couldn't wait ! I have to admit I made one small change and slathered the meat with some room temp butter instead of the olive oil. I think it gave some decadence to the flavor. Now that I'm reading the reviews I kind of wish I had rubbed some herbs on too but even the plain version of S&P is great. Just like someone said earlier, I've been always afraid of cooking expensive cuts but having made this one I can safely say: no more. The meat is butter-soft, there's no chewiness to it at all - it literally melts in your mouth. If there's anyone else who is still skeptical about making a filet mignon at home - please, don't be. Use a meat thermometer, look for 125F, let it rest and VOILA ! Read more at: http://www.foodnetwork.com/recipes/ree-drummond/tenderloin-sandwiches.html?oc=linkback? What do you think?

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