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Beef Tenderloin and Caramelized Onion Sandwiches

(1)
  1 reviews
  • 45 min prep time
  • 1 hr 30 min total time
  • 15 ingredients
  • 36 servings
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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.

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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LOCATION

Steps

  • 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.
  • 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

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.
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