Wednesday, October 7, 2009
Shaved Steak Sandwiches
Every year when we host our holiday party Connie preps three of the beef tenderloins from Sam's club. He got on YouTube and found a video demonstrating the technique. After about eight of the tenderloins (also requested at family get-togethers) he's a real pro. We take the chain and make the best beef stew ever. The actual stew is ever changing depending on what we're hungry for. Then, there are the pieces we've called the Chateaubriand. Evidently, that's a misnomer because that cut is actually a part of the long tenderloin. At any rate, it's the piece that's up at the top and is semi-round. We've done all kinds of things with it - from beef wellington to beef roast. Last night I cleaned up the kitchen for two with it. I'd decided it was time to start using up some of the things from the freezer. We used a pork tenderloin earlier in the week so last night it was time for beef. I had 1/4 of a loaf of french bread, about 1/2 cup of black olive tapenade (from Todd English's The Olives Table cookbook) and a huge pile of arugula from the garden. Sandwiches it was. I brushed the bread with olive oil and broiled it until it was nice and brown. Then, I slathered on some of the tapenade. Connie sliced the beef very thinly (easier when it's partially frozen) and I quickly sauteed it in a bit of olive oil. I wanted it to stay rare. That was layered on the bread then was topped with a big handful of arugula and a handful of chopped artichoke hearts. We picked out a cheddar blue cheese to strew over the top then broiled the sandwiches just until the cheese was melted. Scrumptious!