Beef Tenderloin Banh Mi with Pickled Watermelon Rind and Spicy Sesame Mayo
- Four 3-ounce beef tenderloin medallions
- Canola oil, for brushing
- Kosher salt
- Freshly ground pepper
- 1/2 cup mayonnaise
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon Sriracha, plus more for serving
- 1 baguette, split lengthwise and cut into 4 pieces
- 1 cup Ginger-Pickled Watermelon Rind, drained and cut into fine julienne strips
- 1 cup lightly packed cilantro
- Light a grill or preheat a grill pan.
- Brush the medallions with oil and season with salt and pepper.
- Grill over high heat, turning once, until lightly charred on both sides and medium-rare within, about 6 minutes.
- Transfer to a work surface and let rest for 5 minutes.
- Meanwhile, in a small bowl, whisk the mayonnaise with the sesame oil and 1/2 teaspoon of Sriracha and season with salt and pepper.
- Brush the cut sides of the baguette with oil and grill over moderate heat until toasted, about 2 minutes.
- Slice the medallions 1/4 inch thick.
- Spread the sesame mayonnaise on the cut sides of the baguette and top with the meat, pickled watermelon rind and cilantro.
- Close the sandwiches and serve with additional Sriracha.
tenderloin, canola oil, kosher salt, freshly ground pepper, mayonnaise, sesame oil, sriracha, baguette, gingerpickled, cilantro
Taken from www.foodandwine.com/recipes/beef-tenderloin-banh-mi-with-pickled-watermelon-rind-and-spicy-sesame-mayo (may not work)