Beef Tenderloin and Caramelized Onion Sandwiches

Looking for savory sandwiches? Bake focaccia packed with beef, onion and spinach flavored by horseradish sauce and sour cream. Perfect if you love Italian appetizers.

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Servings 36

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ingredients 15
Prep Time 45 min
Total Time 1 hr 30 min

Ingredients

1: teaspoon salt

1/4: teaspoon garlic powder

1/4: teaspoon paprika

1/4: teaspoon coarse ground black pepper

1: (1-lb.) beef tenderloin, trimmed

3: tablespoons butter

1: tablespoon oil

2: tablespoons brown sugar

3: medium onions, cut into 1/4-inch-thick slices

2: tablespoons dry red wine or water

1/2: cup sour cream

1: tablespoon purchased horseradish sauce

1: (10-inch) round loaf focaccia (Italian flat bread)

1 1/2: cups firmly packed baby spinach leaves

: Cocktail toothpicks

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Directions

1 Heat oven to 450°F. In small bowl, combine 1/2 teaspoon of the salt, the garlic powder, paprika and pepper; mix well. Rub mixture on all surfaces of beef tenderloin. Place beef in small shallow roasting pan; tuck thin end under.
2 Bake at 450°F. for 20 to 25 minutes or until meat thermometer inserted in center registers 140°F. for rare. Cool 30 minutes or until completely cooled. If desired, wrap tightly; refrigerate until serving time.
3 Meanwhile, in large skillet, heat butter and oil over medium heat until butter melts. Add brown sugar and onions; stir to coat. Cook over medium heat for 10 minutes or until onions begin to soften, stirring occasionally. Add wine. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until onions are very tender. Cover; refrigerate until serving time.
4 To serve, in small bowl, combine sour cream, horseradish sauce and remaining 1/2 teaspoon salt; mix well. Heat focaccia as directed on package; cut in half horizontally. Spread both cut sides with sour cream mixture. Arrange spinach leaves on bottom half of focaccia.
5 Slice beef very thin; layer over spinach. Top with onions and top half of focaccia; press down. Insert toothpicks through all layers at 1 1/4 to 1 1/2-inch intervals. Cut between toothpicks to form tiny sandwich squares.

EXPERT TIPS

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Expert Tips

Bake the beef tenderloin and cook the onions as directed. Wrap the tenderloin and place the onions in a covered container, and refrigerate up to 24 hours. Just before serving, prepare the sauce and assemble sandwiches as directed in recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 80
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 170mg; 170%;
Total Carbohydrate: 7g; 7%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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MaureenBeck

report Posted Dec. 30, 2010 9:57 AM

This sandwich is absolutely delicious. I actually make it as a meal for my husband and I. This has become our new year tradition instead of pork roast.