Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Beef Tenderloin Sandwiches

Ingredients

3 pounds Whole beef tenderloin, cleaned and trimmed

1 cup Wishbone Italian dressing

1/4 cup Worcestershire Sauce

2 Tbsp Steak Seasoning (page xxx)

2 dozen Small rolls, cut in half, crosswise

5-6 cups Wood chips, soaked in water

Sauces:

Honey Spiked Dijon Mustard

Horseradish Cream Cheese Spread

Roasted Garlic Mayonnaise

 

 

Instructions

Combine the Italian dressing and Worcestershire Sauce and rub the outside of the tenderloin. Marinate for 30-45 minutes.

Prepare the grill. Sprinkle the tenderloin with the steak seasoning. Sear the tenderloin over direct medium heat for 15 minutes. Turn it one quarter turn every 4-5 minutes during the searing process.

Move the tenderloin to cook over indirect heat and cook until desired doneness is reached., 20-30 minutes for medium rare (135 degrees). Turn the tenderloin once every 15 minutes during this stage. Remove the tenderloin from the grill and allow it to rest for 5-10 minutes before carving.

Slice into thin slices. Place two-three slices on a roll and top with one or more of the following sauces.

Yield: 24 small sandwiches

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more