Prime Tenderloin Sandwich & Sweet Potato Chips

Forget the barbecue; try these Prime Tenderloin Sandwiches with Sweet Potato Chips at your next summer picnic.

Recipe courtesy of Chef Lisa Resch, Carolina Catering Co., Naples
Photography by Vanessa Rogers

Prime Tenderloin Sandwich & Sweet Potato Chips

   Serves 8-10

• 2 pound piece of prime beef tenderloin, trimmed
• Olive oil
• Salt & pepper to taste
• Sourdough bread slices, toasted
• Drunken Goat Cheese
• Red Pepper Jelly-we use Broadbent’s from Kentucky
• Roasted Paquillo Peppers-you can roast your own, or buy them
• Blistered Shallots (recipe follows)

Method:

Rub steak with olive oil, season with salt and pepper.  Place in an 400 degree oven and roast for 25-30 minutes, or until internal temperature reaches 130 degrees.  Slice into about 1/8^th inch thick slices.

   To assemble, spread red pepper jelly on 1 piece of toasted sourdough, then layer steak, cheese, roasted peppers and shallots, top with another slice of sourdough.  Cut & use decorative picks to garnish.

Blistered Shallots

• 8 shallots, sliced thinly into rounds
• 2 tbsp. olive oil
• Salt and pepper to taste

Method:

Sauté shallots with salt and pepper in olive oil over low heat, 10 minutes or until shallots begin to soften.  Raise heat to high and sauté 2-3 minutes more, until shallots take on a golden brown color.  Remove from heat.

Sweet Potato Chips

• Vegetable oil, for frying
• 2 large sweet potatoes, washed

Method:

In a large sauce pan, heat oil to 350 degrees F.

   Thinly slice potatoes into round disks, about 1/4-inch thick. Fry for 1 1/2 to 3 minutes, stirring frequently. Remove from oil and drain on a paper towel. Sprinkle with kosher salt when hot.

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