Filet sandwiches-Home recipes
Beef Tenderloin Approx. 1 pound
Seasoned salt Approx. 1 TBL
Small rolls, rectangular”finger rolls” 1 dozen
Mustard Mayonnaise sauce 6 TBL
Pre-heat your grill or oven broiler to approx. 450 degrees. Split the rolls down the center. Set aside. Season the tenderloin and place on the grill or in the broiler. Cook the tenderloin for about 5 to 7 minutes, turning every minute or two. Remove the tenderloin and set on the side to rest.
Place the rolls, cut side down on a sheet pan and place them in the oven. Cook until hot and browned on the cut side.
Remove the rolls and spread the Mustard Mayonnaise sauce on the cut side of the rolls. Slice the tenderloin and divide the meat on the roll bottoms. Place the tops of the rolls on the sandwiches and separate the rolls. Place the individual sandwiches on a serving tray and serve immediately.
Top Sirloin Chili
Preparation time 2 hours 30 minutes
2 Tbls Vegetable oil
2 cups Yellow onion, chopped
3 Tbls Garlic, minced
1 lbs. Top Sirloin, trimmed of fat, ¼ inch dice
1/8 cup Chili powder
1 Tbls Cumin, ground
1 tsp Black pepper, fresh ground
2 – 14 ½ oz. cans Tomatoes, diced, with juice
2 – 16 oz. cans Chili beans, Hot and spicy, Such as Allens or Brooks
2 cups Water
1 – 8 oz. can Tomato sauce
1 Tbls Beef base
1 each Bay leaf
In a medium sauce pan, heat the oil over medium low heat. Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften.
Add the sirloin, raise the heat to medium high heat, and stir for about 5 minutes. Add the chili powder, cumin and pepper and cook for 1 or 2 minutes.
Add the tomatoes and their juice, beans and their juice, water, tomato sauce and beef base. Stir to mix well and add the bay leaf. Stir gently.
Reduce the heat to low and let the chili simmer gently for about 2 hours, or until the meat is tender. Stir frequently so that the chili does not stick to the bottom of the pan. Adjust the heat up and down to maintain a slow simmer.
Thin the chili with water if necessary and add salt to taste.
The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month.
Potato Chips with Morton’s Bleu Cheese Dressing
Morton’s Bleu Cheese Dressing – 4 cups
Heavy Mayonnaise 2 cups
Sour Cream 1 ¼ cups
Buttermilk ¼ cup
Seasoned salt ¾ tsp.
Ground black pepper ¾ tsp.
Crumbled Bleu cheese 1 cup, packed
(Light mayonnaise and low fat sour cream can be used but the dressing won’t have the richness of the original recipe)
Place the mayonnaise, sour cream, buttermilk, seasoned salt and pepper in a mixing bowl. Mix the ingredients with a wire whip until all the ingredients are thoroughly blended.
Add the Bleu cheese to the mix and fold together with a spatula. (Don’t use the whip. You want large chunks of the Bleu cheese remaining. The whip will break them up too much.)
Place the dressing in a storage container and hold for 24 hours to enhance the flavor.
Buy a good quality kettle chip to dip with the dressing. Warm the chips in the oven at 350 degrees for a few minutes if possible.
Use a large serving plate or bowl. Place the dressing a smaller bowl in the center. Sprinkle the dressing with some minced chives or parsley. Arrange the chips around the dressing.