Beef Tenderloin Sandwich with ButcherBox

Beef Tenderloin Sandwich with ButcherBox

Get out your mini red wine bottles, we're making Sizzle tenderloin!!! You'll be set to whip up sandwiches all week, plus we even snuck in a BONUS recipe for the tastiest green sauce to take it up a notch.

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 

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.