Steak Bite ‘Sandwiches’

This is a simple little throw together dish that is sure to please anyone. It’s also a great opportunity to use up trim of tenderloin or striploin if you happen to butcher your own beef. Often times when cutting steaks from a whole tenderloin you end up with end pieces that are perfectly good beef, but not large enough or uniform enough to serve as a steak.

Prep Time: 20 minutes

Cooking Time: 10 minutes

Makes: 1 dozen bites

12 oz. tenderloin or striploin

½ inch cubes, this must be a tender cut

1 tbsp. Cajun seasoning

1 tbsp. canola oil

12 slices baguette, sliced ½ inch thick

2 tbsp.butter

¼ cupmayo

2 clovesgarlic

1 tbsp.Worcestershire

2 oz. fresh arugula

2 oz. shaved parmesan

TT S&P

A handfulbeet chips (for garnish, you can buy these, or make your own!)

•Peel and mince the garlic

•Stir into the mayonnaise

•Add the Worcestershire, stir to combine, season

•Preheat the oven to 450F

•Preheat a frying pan to high heat

•Butter and season the sliced baguette and place on a baking sheet

•Bake in the oven until toasted nicely, 3-4 minutes

•Toss the beef with the Cajun seasoning, salt, and pepper

•Lightly oil the pan with canola oil and sauté the beef quickly, tossing regularly, cook for 1-2 minutes

•Place a teaspoon of the garlic mayo down on the baguette slices, then top with the beef

•Shave the parmesan over the beef•Top with fresh arugula and garnish the plate with beet chips, or alternatively, use your favorite chip

•Enjoy!

Who’s hungry?