1lbor more leftover filet of beef, prime rib or other beef roast that has been thinly sliced link for the recipe:https://the2spoons.com/favorite-filet-of-beef-with-bearnaise-mayonnaise/
1cupplus jarred roasted red peppers
8sliced cheese of your choice
horseradish mayonnaise (recipe follows)
warmed au jus in individual bowls
spring mix or arugula
room temperature butter for toasting the bread
Horseradish mayonnaise
1/2cupMayonnaise
3tbspjarred horseradish
juice of one half lemon
salt and pepper
au jus
2tbspextra virgin olive oil
1carrot, cut into about 1/2 inch slices
1stalk celery, cut into about 1/2 inch slices
1/3cup leaks , thinly sliced
2cupsbeef stock or broth
1tbspwhole peppercorns
1tspred pepper flakes
Instructions
Combine the mayonnaise, horseradish and lemon juice. Add salt and pepper to taste. Store in the refrigerator until ready to use.
Preheat the broiler. Thinly slice your beef tenderloin and set aside. Split your french bread or hoagie rolls if not already split. Place on a sheet pan, outside up and toast for just about a minute or less. Remove and slather with butter. Return to the sheet pan and under the broiler until the roll is toasted and starting to brown a little on the edges. Remove, add the cheese and return and just melt.
Remove from the oven, slather the horseradish mayonnaise on each side, pile high with the beef, red peppers and the greens. Serve with individual bowls of the au jus.
Keyword beef tenderloin, filet of beef, french dip, french dip with au jus, leftover beef tenderloin, leftovers, sandwiches