Beef Tenderloin Sandwich with ButcherBox
by Liberty Fennell | @libertyfennell
For the Beef & Jus:
4lb ButcherBox beef tenderloin
1½ tbsp pink peppercorns
3 sprigs thyme, stalks removed
1½ tbsp chunky sea salt
4 shallots, peeled & quartered
375ml red wine (a whole mini bottle)
1 tbsp butter
2 tsp fig jam
2 tbsp Sizzle
1 tsp beef stock paste
For the Green Sauce:
Large handful fresh parsley
3 sprigs fresh oregano, stalks removed
1 tbsp capers
1 garlic clove
Juice of ½ a lemon
⅓ cup Drizzle
Salt and black pepper
Plus 2 slices of your favorite loaf :-)
Active Time: 40 minutes
Full Time: 1 hour
Preheat your oven to 250F. Take the beef tenderloin out of the fridge to come up to room temperature 1 hour before cooking. Using around 8-10 pieces of meat safe string, tie the beef up into a round cylinder with an inch gap in-between each piece. This will hold the beef together and secure flavor and juices.
Using a pestle and mortar, crush the salt, pink peppercorns & thyme into a rough sandy paste. Rub the beef with 2 tbsp Sizzle then rub over the peppercorn mixture.
Heat a large frying pan on a very high heat. Add the beef tenderloin to the hot pan, cook turning everything 1-2 mins to brown all sides (~8 minutes total).
Pour the red wine and shallots into the bottom of a roasting dish, cover with a wire rack and place the beef on top. Place in the oven for 30-40 mins until a meat thermometer reaches 120F. (This will be a medium-rare cook. If you want to take it further to medium, add on another 10 minutes.)
Meanwhile blitz up all of the ingredients for the green sauce in a small blender or Nutribullet.
When the beef is cooked, place it on a board to rest for 10 minutes. Meanwhile, heat the butter in a frying pan, scoop out the shallots from the wine and cook in the butter for 5 minutes until caramelized.
Pour the wine into the pan along with the beef stock paste, fig jam and some salt and pepper. Reduce on a high heat until thickened and glossy in texture.
Add a healthy coating of green sauce to your bread and then slice the beef into ½ inch pieces and make your sandwich. We like to spoon on a little extra sauce, but you do YOU! Enjoy.