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???
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.
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.
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.
- 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)
- Allow your meat to stand at room temperature for 30 minutes before cooking.
- Oil your grill, heat to high.
- Pat your meat dry, brush it with olive oil, and liberally season with kosher salt & pepper or Montreal Seasoning.
- 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.
- Allow your meat to rest 10 minutes once pulled from the grill (tented in foil.)
- 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.
- Using a peeler, slice strips of Parmesan off of the wedge and set aside.
- Spread the Horseradish Cream onto each slice of bread, then top the bottom with greens, and add the meat and cheese.
- Top with the remaining slice of bread and enjoy!
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.