This breakfast sandwich is what I make with leftovers from Easter or Christmas, or really any holiday meats. It’s made with gruyere cheese, soft scrambled eggs, dijon mustard and arugula on brioche.
How to make this Beef Tenderloin Sandwich:
This sandwich is based off of this delicious beef tenderloin roast with a springy dijon sauce that I made for Easter. Whenever you ask yourself what to do with all those leftover meats, this is what you make! It has gruyere cheese, soft scrambled eggs, dijon mustard and arugula on brioche. This would also work great with ham, or another cut of beef and really is a great way to use leftovers.
Beef Tenderloin Sandwich
Ingredients
- 4 Slices of leftover tenderloin
- 1/4 Cup Grated Gruyere cheese
- Chopped chives
- 1 Tbsp Dijon dressing
- 1 Brioche bun
- 2 Eggs
- 1 Tbsp Butter
- Handful of arugula
Instructions
- Finely chop leftover meat until it becomes minced and tender. Add butter to a hot skillet. Whisk eggs and spread in a thin layer. Add minced meat to the center with grated cheese, chopped chives and any leftover sauce you want to include. Season with salt and pepper.
- Fold eggs in on each side, left, right, top and bottom until all the fillings are packaged neatly in the eggs. Cook for another 2-3 min on medium to low heat until cheese melts and eggs are cooked through.
- Toast brioche bun and spread some dijon mustard on each slice. Add eggs and arugula and close sandwich. Slice in half and enjoy!
Video
Notes
Note: I also added some leftover sauce and shallots that the beef was cooked with. I encourage you to do the same if you have it!
