MD Sweet Potato Biscuit and Tenderloin Sandwich
Sweet Potato Biscuit and Tenderloin Sandwich
Ingredients:
Tenderloin:
2 Pound Certified Angus Beef tenderloin steaks
1 Portobello mushrooms, grilled and sliced thin
1 Ounces Monterey Jack cheese
1 Sweet potato biscuits, sliced in half
2 Slices center-cut bacon, cooked
1 Cup roasted red pepper, sliced
1 Cup spring mix salad greens
2 Tablespoons light mayonnaise
Sweet Potato Biscuits:
1 (15-ounce) can sweet potatoes, drained and mashed, or 1 cup cooked, mashed fresh sweet potatoes
4 Cups biscuit baking mix
½ Teaspoon ground cinnamon
¾ Cup skim milk
3 Tablespoons margarine or butter, softened
Instructions:
Tenderloin:
1. Preheat grill to medium-high. Season filet with salt and pepper and grill to medium rare (140F internal temperature) or desired doneness. Remove steaks from grill, let rest 5 minutes ad slice.
2. Preheat oven broiler. Arrange mushrooms on baking sheet in circles to fit biscuits. Sprinkle cheese evenly over mushrooms and broil 30 to 60 seconds, until cheese melts.
3. Assemble sandwiches by stacking steak on biscuit bottom and adding bacon, mushroom and cheese, peppers, greens and biscuit tops spread with mayonnaise.
Sweet Potato Biscuits:
1. Preheat oven to 450F. In a bowl, mix sweet potatoes with baking mix and cinnamon. Add milk and margarine, stirring until blended.
2. Roll onto a floured surface to 1-inch thick. Cut with a 2-inch cutter or glass, and place on ungreased baking sheet. Bake 10-12 minutes until golden brown. Serve hot.
Yield: 20-24
Chef’s tip: For a savory biscuit, omit cinnamon and add 1 tablespoon chopped parsley and 1 teaspoon seasoning salt.