GAUCHO BEEF TENDERLOIN SANDWICH

Gaucho Beef Tenderloin Sandwich image

Provided by Food Network

Time 2h40m

Yield 4 servings

Number Of Ingredients 24

Four 6-ounce beef tenderloins, butterflied
Salt and pepper
8 ounces Chipotle Cream, recipe follows
4 torta rolls or soft sandwich rolls, split and toasted
12 ounces arugula
8 ounces House Chimmi-Churri, recipe follows
4 ounces Pickled Red Onions, recipe follows
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon chopped garlic
8 pieces canned chipotle chiles
Salt and pepper
3 bunches fresh cilantro
3 bunches fresh curly parsley
2 cups olive oil
1/2 cup dried oregano
1/4 cup chopped garlic
4 tablespoons lemon juice
4 tablespoons smoked paprika
2 tablespoons red chile flakes
Salt and pepper
3 cups red wine vinegar
1/2 cup sugar
2 red onions, shaved or thinly sliced

Steps:

Preheat a charbroiler or grill to medium-high heat.
Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.
Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.

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