The trick is to smoke the meat and not make the meat smoke
BEEF TENDERLOIN SANDWICH WITH HORSERADISH CREAM
Date:October 18, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Time to try out my new BGE Half Moon Cast Iron Grill Griddle. The Egg is just starting to heat up.
The Horseradish Cream uses: Sour Cream, horseradish, melted butter, chives, kosher salt & black pepper.
The finished Horseradish Cream/
The Egg is up to 425 & the sun is down. Everything is ready: time to get started.
First step was to toast the sandwich sized muffin halves which have been brushed with melted butter. This recipe made 4 sandwiches & I reduced it to 2. I learned that if I had been doing 4, I would have needed to do two batches.
The English muffins came off the griddle a nice golden brown.
The English muffins get brushed with some of the horseradish cream sauce.
The 4 oz. beef tenderloin steaks a direct grilling on the cast iron grill grate at 425 degrees.
Two eggs have been added to the cast iron griddle. The steak has been turned onto it's second side.
The eggs have been topped with cheese & the steak is about ready to come off.
The steak has been placed on the lower half of the English muffin and is topped with the remaining Horseradish cream.
The eggs are off the Egg and are placed onto the steaks.
The top of the English muffin has been placed over the egg and cheese, the sandwich has been pinned with a short skewer & it is back onto the Egg for 1 minute to reheat everything.
Time to eat! These sandwiches were a filling meal in and of themselves.
The beef tenderloin steak was melt in your mouth tender & the horseradish cream sauce was a great choice for this sandwich. The only thing I would change next time would be to use a sharp cheddar and not a mild cheddar cheese.
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I'd wanted to try out my recently purchased BGE Half Moon Cast Iron Grill Griddle and these sandwiches were the perfect excuse. The English Muffins got toasted on the griddle and the egg gets fried on here, so I got to see how the griddle did on two different tasks. The beef tenderloin got cooked simultaneously on the open cast iron grill grate. To cut to the chase these sandwiches were excellent. I really liked how the griddle toasted up the muffins & the beef tenderloin was melt in your mouth tender. The horseradish cream was just what the mild flavored beef tenderloin needed. The only change I will make is to use a sharp cheddar cheese next time in place of the mild cheddar I used this time.
Big Green Egg Cookbook: Beef Tenderloin Sandwich with Horseradish Cream - Page 230