Prep 15 mins
Cook 18 mins
Being the broke college student that I am, I substituted cheddar for mimolette. I got this off of Alton Brown's good eats and my friends loved these this week. Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like
- 1 (6 -8 ounce) trimmed chain section from a beef tenderloin, approximately (*)
- 2 teaspoons olive oil, divided
- 1 1⁄2 teaspoons kosher salt
- 2 teaspoons fresh ground black pepper
- 1 medium onion, julienned
- 2 hoagie rolls
- 2 ounces grated mimolette cheese
- Remove the beef from the refrigerator 1 hour before cooking.
- Preheat a grill pan over high heat.
- Lightly pound the chain with a smooth meat mallet until it is even thickness throughout.
- Toss the meat with 1 teaspoon olive oil and season with salt and pepper.
- Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan.
- Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.
- Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.
- Slice the beef into small strips and divide evenly among the hoagie rolls.
- Pour any juice from the meat onto the hoagie as well.
- Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.