Steak and Cream Cheese Sandwiches

Ingredients

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lettuce

  Romaine or cos, raw

  2 head or 1.25kg

• Hard rolls

  (includes kaiser)

  4 roll or 228g

• Cream cheese

  Low fat

  8 tbsp or 120g

Directions

1. Preheat the broiler.
2. Pat the steak dry and season with salt and pepper. Place on a broiler pan rack and broil 2 to 3 inches from the heat, turning once, for 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
3. While the steak is broiling, spread cream cheese on the bottom halves of the rolls.
4. Heat half of the olive oil in a 12-inch skillet over moderately high heat until hot but not smoking.
5. Sauté the halved romaine in two batches, turning once, until browned and slightly wilted, about 2 minutes per batch. Add the remaining oil between batches.
6. Transfer the sautéed romaine to the cutting board with the steak. Remove and discard the core end of the romaine, then place the romaine on top of the cream cheese.
7. Slice the steak thinly across the grain and divide among the sandwiches.

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