Seared Beef Tenderloin Sandwich with Gouda and Balsamic Au Jus

Indulge in a restaurant-quality sandwich right at home. This recipe features perfectly seared beef tenderloin, creamy melted Gouda and tangy pickled shallots on toasted sourdough, served with a rich balsamic au jus for dipping. The side salad of mixed greens and crisp apple adds a refreshing crunch.

Whether you’re looking for a special weeknight dinner or an impressive meal for guests, this sandwich delivers deep savory flavors with every bite. The combination of tender beef, smoky cheese and the bright acidity of the pickled shallots creates a truly memorable dish.

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Ingredients

2 unit Dijon MustardView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Onion PowderView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pickled shallots: Thinly slice the shallot. In a small bowl, combine the sliced shallot, 2 teaspoons balsamic vinegar, 1 teaspoon sugar and a pinch of salt. Set aside to quick-pickle.
2. Make the Dijonnaise: In another small bowl, mix together the mayonnaise and Dijon mustard. Set aside.
3. Season the beef: Pat the beef tenderloin dry with paper towels. Season generously on all sides with salt, pepper, onion powder, garlic powder and dried thyme.
4. Sear the steak: Heat 2 tablespoons cooking oil in a skillet over medium-high heat until shimmering. Add the beef and sear for 3-4 minutes per side for medium-rare or until desired doneness. Transfer to a plate and let rest for 5 minutes. Thinly slice against the grain.
5. Prepare the balsamic au jus: In a small saucepan, combine 1 cup water, the beef stock concentrates, remaining 3 teaspoons balsamic vinegar and a pinch of salt. Bring to a simmer, stirring to dissolve. Keep warm.
6. Toast the baguettes: Split the demi-baguettes in half horizontally. Spread the cut sides with butter. Toast in a dry skillet or under the broiler until golden.
7. Assemble the sandwiches: Spread Dijonnaise on the cut sides of the toasted baguettes. Layer the bottom halves with sliced beef, pickled shallots (drained) and Gouda cheese slices. Place the tops on the sandwiches.
8. Make the side salad: In a large bowl, whisk together olive oil, the juice of half the lemon and a pinch of salt and pepper. Add the mixed greens. Core and thinly slice the apple; add to the bowl and toss to coat.
9. Serve: Plate the sandwiches with the salad on the side. Serve the warm balsamic au jus in small bowls for dipping.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with ribeye or sirloin steak, but adjust cooking time accordingly.

What can I use instead of Gouda?

Provolone, Swiss or mozzarella would work well as substitutes.

How do I store leftovers?

Store the sandwich components separately in the fridge. Reheat beef gently in a skillet and assemble fresh.