Beef Tenderloin Chanterelle Sandwich

This is a dead simple and delicious sandwich suited for a quick weekend lunch during fall.

Author

Per Brage

BBQ and food nerd that loves combining Sous Vide and BBQ to create new and interesting way to enjoy food. Sous Vide is an all-around the year thing, just as firing up a BBQ, which might not be that common in the cold weather of Sweden. You can find my profile on instagram here: https://www.instagram.com/perbrage/

Prep Time: 00:10

Recipe Time: 04:10

Temperature : 131.9F / 55.5C

Ingredients

1,4 lbs beef tenderloin (thick part)
3,5 tablespoons horseradish, grated
3,5 tablespoons parsley, finely chopped
4 slices of white sour dough bread
6 oz chanterelles
1 tablespoon Mayonnaise
1 tablespoon Creme fraiche
2 tablespoons Coarse mustard
2 salads of your choice
Cooking oil
Butter
Salt
Black Pepper

Directions

Set your Anova Sous Vide Precision Cooker to 55.5ºC / 131.9ºF
Season the tenderloin with salt and black pepper. Seal tenderloin with a vacuum sealer and cook for 4 hours.
Mix mayonnaise, mustard and creme fraiche into a sauce. Put the sauce in the refrigerator.

Finishing Steps

Fry the chanterelles using butter. Towards the end, add finely chopped garlic and some more butter and stir. Set aside but keep warm.
Heat up a cast-iron pan on very high heat. Remove the tenderloin from the vacuum sealed bag and sear on very high heat. Remember to use both cooking oil and butter and spoon the butter over the meat. Remove from pan and let the tenderloin rest a few minutes before you slice the tenderloin in thin slices.
Roast the bread slices in oil and butter in a non-stick pan. Using a butter knife, spread the sauce on each roasted slice and add to a plate.
Add salad and then add thin slices of tenderloin to fill 2/3 of the sandwich so the salad sticks out in one end. Season with additional salt and black pepper over the slices of tenderloin.
Add chanterelle mix on top and sprinkle grated horseradish and finely chopped parsley. Add additional sauce to the plate. Enjoy!