Beef Tenderloin & Gouda Sandos plus Balsamic Au Jus & Mixed Greens Salad with Apple

A beef sandwich is always a good thing to have on the menu. The description on the website made this
meal sound amazing: 

Dip dip hooray! Celebrate dinnertime with a twist on this classic hot sammie. Our chefs swapped out the traditional roast beef and layered luxurious seared beef tenderloin, melty Gouda, and pickled shallots between Dijonnaise-spread toasted sourdough–a sandwich fit for dinner. 

First off, I had nothing to dip this bad boy in. Why? I cooked the liquid down too much. On the one hand it made a hella jam, on the other I didn't have a dip. I don't really think I needed the dip. 

The dijonnaise and gouda really worked well together too. 

I should also mention. I started by trying to pan fry the steaks, but I just suck at that AND I prefer them on the grill. So after I got a nice sear on them, I moved the remaining cooking to the grill. 

Overall, it was yummy. 

I wasn't feeling the salad tonight. Plus I need more of a dressing than just lemon juice. If I had thought about it I would have saved a few shallots and made a Dijon vinaigrette. So instead I had some baked beans and a side of yellow flesh honey dew.

Side note: If you've not tried the yellow flesh honey dew...DO IT! I'm mildly addicted to them currently. 

Beef Tenderloin & Gouda Sandos plus Balsamic Au Jus & Mixed Greens Salad with Apple

Recipe from Hello Fresh

Serves 2

• 1 Granny Smith Apple
• 1 Shallot
• 1 Lemon
• 5 tsp Balsamic Vinegar
• 1 tsp Dried Thyme
• 4 tsp Dijon Mustard
• 2 T Mayonnaise
• 10 ounce Bavette Steak
• 1 tsp Garlic Powder
• 1 T Onion Powder
• ¼ c beef stock
• 2 Demi-Baguette
• 2 slice Gouda Cheese
• 2 ounce Mixed Greens

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and thinly slice shallot. Halve, core, and thinly slice apple. Halve lemon.

In a small bowl, combine vinegar, half the thyme, 2 TBSP water, 1⁄4 tsp sugar, and a big pinch of salt until salt and sugar are dissolved. Stir in shallot; set aside to pickle.

In a separate small bowl, combine mayonnaise and mustard. Season Dijonnaise with salt and pepper to taste.

Pat steak dry with paper towels; season all over with half the garlic powder, half the onion powder, a big pinch of salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.

Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.

Heat a drizzle of oil in same pan over medium heat. Add pickled shallot and its liquid, stock concentrates, and 1⁄4 cup water. Cook, stirring occasionally, until shallot is softened, 4-5 minutes.

Remove pan from heat; stir in 1 TBSP butter until melted. Cover to keep warm.

Halve baguettes lengthwise. Toast directly on middle rack until crisp for 2-3 minutes.

Thinly slice steak against the grain. Once baguettes are toasted, transfer to a baking sheet; arrange cut sides up. Top bottom halves with gouda and steak. Bake on middle rack until cheese is melted, 2-3 minutes, transfer to a cutting board.

Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.

In a medium bowl, combine mixed greens, apple, juice from half the lemon, and 1 TBSP olive oil (2 TBSP for 4). Toss to coat. Season with salt and pepper to taste.

Halve sandwiches crosswise. Pour au jus into small serving bowls.

Divide sandwiches and salad between plates. Serve with au jus on the side. TIP: We like to dunk our sandwiches in the au jus before each bite!