Click here to go back to the Recipe list.
West Town Tavern BBQ Rubbed Certified Angus Beef Tendeloin Mini Bistro Sandwiches
Posted on Wednesday, September 2, 2009
I served this delicious mini-sandwich at the Hong Kong Restaurant and Bar Show in Hong Kong this September. Although it is scaled for professional use, please try this at home using your favorite fruit ketchup or sauce. Use Certified Angus Beef for best results.
Makes 50 servings
Ingredients
West Town Tavern BBQ Spice Rub
- 2 Tbl
- kosher salt
- 2 Tbl
- granulated sugar
- 2 Tbl
- dark brown sugar
- 2 Tbl
- pure chile powder (not a blend)
- 2 Tbl
- ground cumin seed
- 2 Tbl
- ground black pepper
- 4 Tbl
- sweet paprika
Mix all ingredients in a bowl
- Shoreline Fruit Dried Cherry ketchup
- 2 lbs
- ripe plum tomatoes, seeded, chopped
- 1 1/2 cups
- Shoreline Fruit Dried Cherries
- 1 1/2 cups
- red wine vinegar
- 1 cup
- water
- 2 cloves
- garlic, peeled, minced
- 1/4 cup
- granulated sugar
- 1/2 tsp
- ground ginger
- 1/4 tsp
- ground cloves
- 1/2 tsp
- ground cinnamon
- 2 Tbl
- chopped fresh tarragon leaves
Combine all ingredients except tarragon in a 2 qt saucepan and bring to a boil. Simmer, stirring occasionally until thickened, about 30 minutes.
- Let cool, puree and add the tarragon.
- 50
- Gagne Cream Cheese Biscuits, frozen
- 4 oz
- baby spinach leaves
Method
Using a boning knife, slip the silver skin and excess fat from the CAB tenderloin. Save trimmings for another use.
Rub tenderloin on all sides with West Town Tavern BBQ Spice Rub.
Heat a grill to high and grill tenderloin on all sides to mark. Place on sheet pan and roast tenderloin at 400F (180C) till meat registers 125F in the center, remove and let cool completely.
Meanwhile, make the Shoreline Fruit Dried Cherry-Tarragon Ketchup and let cool.
Wash baby spinach leaves and spin dry.
Just before assembling sandiwiches, bake the Gagne Cream Cheese Biscuits as package directs. Let cool and split horizonally.
Slice beef thinly and set aside.
Layer a few spinach leaves on the bottom of each biscuit and top with a few slices Certified Angus Beef tenderloin. Top beef with a spoonful of Shoreline Fruit Dried Cherry-Tarragon Ketchup and top with top half of biscuit. Serve immediately.
Click here to go back to the Recipe list.
