4-4 1/2# WHOLE BEEF TENDERLOIN , trimmed
1 T OLIVE OIL
3 T DIJON MUSTARD
1½ t HORSERADISH
1 ¼ C MAYONNAISE
18 SLICES BACON
3 OZ MIXED GREENS
6 CIABATTA ROLLS
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Let the beef tenderloin come to room temperature by setting it out on the counter on a sheet pan for 30 minutes. Heat a large flat top skillet over medium high heat. Drizzle 1 T olive oil over the skillet and season the tenderloin with salt and pepper. Sear the meat until it turns a dark brown color, about 4-5 minutes per side. Roast on a large sheet pan at 450 degrees for approximately 35 minutes or until a meat thermometer reads 145 degrees for medium rare or 160 degrees for medium. Remove from the oven and let rest for 20 minutes to let all of the juices redistribute.
Line a large sheet pan with parchment paper. Place the slices of bacon on the parchment paper (do not overlap) and bake at 425 degrees for 20 minutes, or until desired doneness. Remove from oven and place on paper towel to drain. (Can be made two days in advance.)
Combine Dijon mustard, horseradish and mayo in a small bowl. Season to taste with salt and pepper. (Can be made two days in advance.)
Slice one ciabatta roll horizontally. Spread each side with some of the mayonnaise mixture. Lay 3 slices of tenderloin atop the roll, then add 3 slices of bacon, then some of the mixed greens. Cut on a bias and repeat with remaining 5 rolls.
1 T OLIVE OIL
3 T DIJON MUSTARD
1½ t HORSERADISH
1 ¼ C MAYONNAISE
18 SLICES BACON
3 OZ MIXED GREENS
6 CIABATTA ROLLS
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Let the beef tenderloin come to room temperature by setting it out on the counter on a sheet pan for 30 minutes. Heat a large flat top skillet over medium high heat. Drizzle 1 T olive oil over the skillet and season the tenderloin with salt and pepper. Sear the meat until it turns a dark brown color, about 4-5 minutes per side. Roast on a large sheet pan at 450 degrees for approximately 35 minutes or until a meat thermometer reads 145 degrees for medium rare or 160 degrees for medium. Remove from the oven and let rest for 20 minutes to let all of the juices redistribute.
Line a large sheet pan with parchment paper. Place the slices of bacon on the parchment paper (do not overlap) and bake at 425 degrees for 20 minutes, or until desired doneness. Remove from oven and place on paper towel to drain. (Can be made two days in advance.)
Combine Dijon mustard, horseradish and mayo in a small bowl. Season to taste with salt and pepper. (Can be made two days in advance.)
Slice one ciabatta roll horizontally. Spread each side with some of the mayonnaise mixture. Lay 3 slices of tenderloin atop the roll, then add 3 slices of bacon, then some of the mixed greens. Cut on a bias and repeat with remaining 5 rolls.