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Beef Tenderloin Sandwiches with Herb Mayonnaise

These beef sandwiches are wrapped in parchment, tied with baker's twine, and transported in a baking dish that doubles as a serving tray. The watercress is packed separately so that it stays crisp.

  • servings: 6

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 center-cut beef tenderloin (2 pounds), trimmed of excess fat, tied
  • Coarse salt and freshly ground pepper
  • 8 to 10 cloves Roasted Garlic
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh marjoram
  • 1 baguette, halved horizontally and cut crosswise into 3 pieces
  • 2 cups watercress, preferably baby

Directions

  1. Step 1

    Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.

  2. Step 2

    Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.

  3. Step 3

    Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)

  4. Step 4

    Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.

Source
Martha Stewart Living, July 2009

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Reviews (1)

  • 5 Feb, 2013

    Beef Tenderloin Sandwiches with Herb Mayonnaise
    Russell's Tuesday Lunch
    Nutritious and Delicious!