Sandwich with baguette and grilled tenderloin with roasted peppers, red onion jam and dried fig, and Dijon mustard sauce.
Ingredients (2 servings):
1 baguette (preferably fresh) 400 g pork or beef tenderloin 2 red peppers,
cut into halves 2 tablespoons of olive oil
Salt and pepper to taste
4 tablespoons of red onion jam (you can buy or prepare your own)
4 tablespoons of dried figs,
cut into small pieces
Fresh arugula or lettuce to serve
Mustard sauce:
4 tablespoons of Dijon mustard
2 tablespoons of honey
2 tablespoons of olive oil
Salt and pepper to taste
Preparation:
1️⃣ Grilled tenderloin: Preheat a grill or grill pan over medium heat Rub the tenderloin with olive oil, salt and pepper Grill for 4-5 minutes on each side, set aside and cut into thin slices
2️⃣ Baked peppers: Preheat the oven to 200°C Sprinkle the pepper halves with olive oil, salt and pepper Bake for 20-25 minutes, cool and cut into strips
3️⃣ Mustard sauce: Mix Dijon mustard, honey and olive oil Season with salt and pepper
4️⃣ Assembling the sandwich: Cut the baguette into 4 pieces and cut lengthwise Spread the red onion jam, arrange the tenderloin slices, roasted pepper strips, dried figs and arugula. Pour with mustard sauce and cover with the top of the baguette
