Tenderloin Steak Sandwich
Type of Recipe: Entrée
Cut of Meat: Tenderloin
This sandwich is served at the Weary Traveler Restaurant in Madison, Wisconsin. When in Madison, check out this fun, casual eatery. It is located at 1201 Williamson Street.
1/2 pound of Highland Tenderloin Steak (two servings)
1/2 of a small avocado
Chipotle mayonnaise (see instructions)
Pico de Gallo (or your favorite salsa)
2 Hard Rolls or Buns
Make mayonnaise dressing with mayonnaise or Miracle Whip. In 4 tablespoons of mayonnaise stir in 2 tablespoons of Chipotle sauce. Increase proportions if spicier flavor is preferred. Chipotle steak sauce works well!
Cut avocado into thin slices. Sprinkle with orange or lemon juice to prevent avocado from turning brown.
Cut tenderloin into medallions of even thickness. Sauté tenderloin in olive oil for 1 or 2 minutes per side or to desired doneness. Medium rare is excellent!
Place Tenderloin on bread. Place avocado on steak and spread Chipotle sauce on meat along with a tablespoon of Pico de Gallo.
Serve with mixed green salad and chips!
(The Weary Traveler also offers this sandwich with tuna steak or a vegetarian version with grilled vegetables.)