Ingredients
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1 large rustic baguette
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1.8-2.3 kilograms beef tenderloin roast (no strings)
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2 tomatoes
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Iceberg lettuce
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5 slices Havarti cheese
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1/2 cup Italian parsley
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1/2 cup cilantro
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1 shallot cut into larger pieces
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2 cloves garlic
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1/4 cup olive oil
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2 limes
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2 tablespoons apple cider vinegar
Directions
- Lightly rub olive oil on beef tenderloin and place in the oven at 300F. Bake for 30-40 minutes until internal temperature reads 120F. Remove steak and rub with salt and pepper. Pre heat a hast iron pan and sear on all side and then let rest.
- Make chimichurri sauce by blending parsley, cilantro, garlic, shallots and olive oil together. Then add lime juice and vinegar. And salt to taste.
- Open the baguette and line with cheese, sliced tomato and shredded lettuce. Thinly slice tenderloin and lay meat down on baguette. Drizzle chimichurri over steak.
