Beef Tenderloin Sandwich

Beef Tenderloin Sandwich - pigoutyvr

This recipe is a creation from the leftover cooked beef tenderloin from my previous post – Pistachio-Crusted Beef Tenderloin. It is easy and requires minimal cooking. I recommend couples or small families who are looking for a quick meal fix or lunch idea, this Beef Tenderloin Sandwich would be the perfect recipe for you.

Beef Tenderloin Sandwich - pigoutyvr

For more information on how to perfect beef tenderloin, check out my previous blog post.

Beef Tenderloin Sandwich - pigoutyvr

Beef Tenderloin Sandwich

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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Main Course
Cuisine Western
Servings 2 sandwiches



  • 4 thick slices sourdough bread
  • ¼ lb leftover cooked beef tenderloin
  • 2 cups baby arugula
  • 1 tsp olive oil
  • 1 tsp lemon juice about ¼ lemon
  • 2 egg
  • 2 tbsp Dijon mustard


  • In a mixing bowl, combine arugula, olive oil, and lemon juice. Set aside
  • Carve tenderloin into 8 thin slices. Drizzle the sourdough slices generously with olive oil. Place them on a heated frying pan. Pan-fry until crispy and toasted.
  • Use the same frying pan and make 2 sunny-side-up eggs.
  • To make 2 sandwiches, spread a thin layer of Dijon mustard on two slices of bread (bottom piece of sandwich).
  • Top each piece of bread with a generous handful of arugula and 4 thin slices of beef tenderloin. Carefully place the egg on top of each. Top each with another slice of bread. Ready to serve.
    Beef tenderloin sandwich - pigoutyvr
Keyword Beef Tenderloin
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