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Beef Tenderloin Sandwich with Horseradish Cream

Beef Tenderloin Sandwich with Horseradish Cream on Udi's Gluten-Free Bread

I’ve been enjoying having more of a fashion focus here on the blog, but a girl’s still gotta eat, so I was thrilled when Udi’s reached out and invited me to partner with them and share two new gluten-free recipes. This is the first, and I’ll have another one for you in a few weeks.

My food contributor, Colleen, came up with this delectable Beef Tenderloin Sandwich with Horseradish Cream. Are you drooling yet???

Beef Tenderloin Sandwich with Horseradish Cream on Udi's Gluten-Free Bread

Sandwiches don’t have to be Dagwood-sized to be delicious. Good ingredients yield great sandwiches, and this sandwich highlights each of the ingredients — a beautifully grilled piece of fillet mignon, fresh greens, freshly shaved Parmesan cheese, an easy Horseradish sauce, and this hearty Udi’s Flax & Fiber Bread.

Udis Omega Flax & Fiber Bread

If you’re not gluten-free, you can certainly enjoy this sandwich on your favorite bread, but for those of us with a sensitivity to gluten, Udi’s is a life saver. I always have a loaf of their bread in the freezer, and I toast it for sandwiches or as a side with my morning eggs.

In addition to the Omega Flax & Fiber, Udi’s has a deliciously hearty Millet Chia bread, a traditional White Sandwich Bread, a Whole Grain Bread, and their newest offering, a gluten-free Rye Style bread. I am currently obsessed with the Rye Style. I’ve been eating a piece every day for lunch, toasted with tuna salad or ham and cheese on top. It’s so refreshing to have another flavor to add to my rotation. In fact, I bet this Beef Tenderloin Sandwich with Horseradish Cream would be fantastic on the Rye Style. I can’t wait to try it.

Beef Tenderloin Sandwich with Horseradish Cream on Udi's Gluten-Free Bread

The best part about about this recipe is, you really have two meals in one. Make the filet for dinner one night, and use the leftovers the next day to make these sandwiches. They would also be the perfect treat to serve for a holiday luncheon.

Beef Tenderloin Sandwich with Horseradish Cream
Recipe Type: Sandwich
Cuisine: American
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 4 Sandwiches
Ingredients
  • 2-3 pound beef tenderloin or fillet tail
  • Olive oil
  • Kosher salt & pepper
  • 8 slices Udi’s Flax & Fiber or Rye Bread
  • Horseradish Cream (recipe follows)
  • Mixed Greens like a Spring Mix
  • Hunk of Parmesan cheese
  • Horseradish Cream
  • 3 TBS horseradish
  • 1/2 cup sour cream
  • 1 TBS mayo
  • Salt & pepper
  • A couple drops of fresh lemon juice
  • 1/2 tsp chives (optional)
Instructions
  1. Allow your meat to stand at room temperature for 30 minutes before cooking.
  2. Oil your grill, heat to high.
  3. Pat your meat dry, brush it with olive oil, and liberally season with kosher salt & pepper or Montreal Seasoning.
  4. Grill your meat, turning once until done to your liking. Cook time will depend on the size of your piece of fillet as well as the cut. If it’s thick in the middle, it will take longer. If it’s thin and long, it will take much less time. Utilize the touch test to ensure your meat is cooked perfectly.
  5. Allow your meat to rest 10 minutes once pulled from the grill (tented in foil.)
  6. While the meat is resting, make your horseradish cream. Squeeze your horseradish dry. Then add the remaining ingredients and mix until combined. Taste and adjust to your preference, if necessary.
  7. Using a peeler, slice strips of Parmesan off of the wedge and set aside.
  8. Spread the Horseradish Cream onto each slice of bread, then top the bottom with greens, and add the meat and cheese.
  9. Top with the remaining slice of bread and enjoy!
Notes
If you don’t know about the touch test when cooking beef, invest in watching this 1 minute video. It changed the way I cook meat and it comes out perfect every time! It’s how I am teaching my children as well.[br][br]You can also choose to cook your beef in the oven vs the grill. Still pat the meat dry, oil it, and season it, then sear it on all sides for about 2 minutes. Pop it into a hot oven (425 degrees) until done to your liking. Cook time will vary based on size and weight of meat.

Learn more about living gluten free! Visit Udi’s Gluten Free Community.

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

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8 thoughts on “Beef Tenderloin Sandwich with Horseradish Cream

  1. I checked the ingredient list of the bread , personally I prefer an organic bread . Almost all flour used to make commercial bread is treated with alloxan , giving the bread a clean & softer texture. Alloxan causes diabetes in healthy individuals . The sandwich looks good and we will try using organic ingredients. I wanted to give you a heads up on the flour as the alloxan treatment is not required to be shown on the ingredient list.

  2. Yum! I love recipes that have horseradish in them. Brings back some warm fuzzy memories of my grandparents, because they were the only ones I know that liked horseradish. Will definitely have to try some!

  3. The sandwich looks delicious! Hubs and I are both gluten sensitive (not diagnosed with celiac) and we use einkorn flour with good success. We bought the flour and cookbook through Jovial’s website.

  4. We are also gluten free and I’d LOVE to share another “bread” option if you are not already familiar with it. Glutino English muffins. I have found most GF bread to be…well….let’s just say it NEEDS to be toasted to be good. Same goes with the English muffins BUT they are AWESOME…after toasting they have the texture of regular bread….soft and spongy and are great to use with grilled cheese sandwhiches (I will toast them first…add cheese and then throw in a skillet just to melt the cheese and use only butter pam or something to keep from sticking no need to add additional butter to outside of muffin). They are also great toasted and used for a cheese garlic bread. Ever since I found these in the stores I haven’t bought GF bread since….this cuts down on the bread I eat and I totally enjoy it when I do.

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