Beef Tenderloin Melt

Try this Beef Tenderloin melt recipe from Chef Ryan Clark with grilled onions, peppers, arugula, provolone cheese and creamy horseradish sauce.

Ingredients:

  • Beef Tenderloin, prepared, sliced thinly (recipe below) 
  • 4 potato buns, toasted 
  • 4 slices of provolone cheese 
  • Arugula (recipe below) 
  • Onions and Peppers 
  • Creamy Horseradish (recipe below)

Beef Tenderloin:

  • 1 lb. Beef Tenderloin Steaks
  • 2 tablespoons kosher salt 
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon onion powder 
  • 1 teaspoon garlic powder
  • Large pinch chili flake
  • 1 Tablespoons canola oil 

Grilled Onions and Peppers:

  • 1 small onion, sliced into 1/4 inch rings 
  • 1 bell pepper 
  • 1 tablespoon canola oil
  • 1 tablespoon reserved spice blend

Arugula:

  • 4 ounces fresh arugula 
  • 1/2 lemon, juiced and zested
  • Salt and Pepper to taste

Creamy Horseradish:

  • 1 cup crème fraiche 
  • 2 tablespoons horseradish
  • 1 tablespoon dijon mustard 
  • 1 tablespoon chives, minced 
  • 1 tablespoon capers, minced 
  • 1 teaspoon Worcestershire sauce 
  • 1/2 lemon, juiced and zested 
  • Salt and pepper to taste

Cooking:

  1. Place your warmed and toasted buns down on a work surface. Place prepared horseradish cream on both sides of the bun.   
  2. Starting with the bottom bun layer the Beef Tenderloin, peppers and onions, provolone cheese and arugula on top with the potato bun

Beef Tenderloin:

  1. Prepare your grill for direct heat and preheat to medium high about 400°F.  
  2. In small bowl mix together the spices. Lightly rub the outside of the Beef Tenderloin with the blended oil and season with half of the spice blend. Reserve the remaining spice blend.   
  3. Clean your grill grates with a grill brush. Grill the Beef Tenderloin, about 4-5 minutes on each side or until desired doneness. Let the Beef Tenderloin rest before slicing.  

Grilled Onions and Peppers:

  1. Add all ingredients into a bowl and drizzle with the oil to lightly cover. Season with the spice blend.    
  2. Grill 3-4 minutes on each side until caramelized and just cooked through. Remove the stem and seeds from the bell pepper and cut into 1/4 slices. Reserve and keep warm.  

Arugula:

  1. Lightly toss the arugula with the lemon juice and season. 

Creamy Horseradish:

  1. Mix all ingredients together and season

Nutrition information per entire recipe: 580 Calories; 27.5 g Total Fat (10.7 g Saturated Fat; 0.3 g Trans Fat; 3.6 g Polyunsaturated Fat; 10 g Monounsaturated Fat); 103 mg Cholesterol; 3569 mg Sodium; 45 g Total Carbohydrate; 3 g Dietary Fiber; 8.6 g Total Sugars; 5.1 g Added Sugars; 39 g Protein; 324.6 mg Calcium; 5.5 mg Iron; 628 mg Potassium; 7.8 mcg Vitamin D; 0.5 mg Riboflavin; 10.8 mg Niacin; 0.7 mg Vitamin B6; 3.8 mcg Vitamin B12; 382 mg Phosphorus; 4.6 mg Zinc; 25.1 mcg Selenium; 66.8 mg Choline

Chef ryan clark