Beef Tenderloin Sandwiches

Beef Tenderloin Sandwiches

1 center-cut beef tenderloin roast (2 to 3 lbs.), not tied
1/3 C. sun-dried tomato spread
2 T. finely chopped parsley
Assorted breads and rolls
Nutty Herb-Cheese Spread
Caramelized Onion Relish

Heat oven to 425°F. Make horizontal cut through center of beef roast, parallel to surface of meat. Cut to, but not through, opposite side. Open meat so it lies flat.

Combine sun-dried tomato spread and parsley. Spread lengthwise on 1/2 of meat. Fold other 1/2 of meat over to form original shape of roast. Tie at 1-1/2 to 2-inch intervals with kitchen twine; trim off excess twine.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in sun-dried tomato filling. Roast in 425°F oven 35 to 40 minutes for medium rare.

Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Refrigerate roast for several hours or until chilled. If desired, roast can be wrapped tightly in aluminum foil and refrigerated up to 2 days. Carve roast into 1/4-inch thick slices.

Assemble sandwiches as desired with breads, spread and relish.

Makes 30 to 35 appetizer servings.
 
Caramelized Onion Relish

2 T. olive oil
4 C. (about 3 medium) thinly sliced onions (1/8 inch thick)
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
1 T. packed brown sugar
1 T. balsamic vinegar

Heat oil in large nonstick skillet over medium heat until hot. Add onions, garlic, salt and pepper; cook 30 minutes, stirring occasionally. Stir in brown sugar and vinegar; cook and stir until liquid has evaporated.

Makes 3/4 cup.