So this recipe is a leftover/cheat- but still so good!!! The beef tenderloin was already cooked- which saved me some time- but any pork or beef tenderloin would work great in this recipe.
1.) Make Au Jus sauce:
- bring 3 cups of water to a boil, add in 4 cubes beef bullion and reduce to a simmer. when bullion has dissolved, wisk in 4 tbsp soy sauce, 1 tsp garlic powder, salt and pepper to taste. Wisk until smooth. I a thicker sauce is desired, add a few tsp flour.
2.) Transfer Au Jus to a deep skillet or wok. bring back to simmer and add aliced beef tenderloin. let simmer on low to soak up the Au Jus flavor while you prepare the rest.
3.) Bring 2 small or medium sized pots of water to boil. In one add fresh cut green beans, salt, and diced onion. In the other, drop desired amount of mini potatoes. I used a medley of yukon, red, and purple from The Fresh Market. Cook both until soft.
4.) While potatoes and green beans are cooking, I baked the yeast rolls. Again I cheated and used Sister Schubert's ready made freezer yeast rolls. (you can find these at Sam's Club) They take about 10-15 minutes in a toaster oven on 350 degrees.
5.) When all is ready, cut open the rolls, place the beef tenderloin on top and drizzle with Au Jus sauce. You may also add spicy mustard or horseradish if you like an extra zing. Add green beans and potatoes. (not pictured- but I smashed my potatoes gently with my fork and put a tiny bit of butter atop each one).
ENJOY!
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