Giada uses juicy beef tenderloin and a cheesy spread for this tasty panini.
Directions for: Royal Beef Tenderloin Panini
Ingredients
1 lb(s) beef tenderloin
tsp ground coriander
tsp ground cumin
tsp ground cinnamon
Kosher salt
1 Tbsp vegetable oil
cup shredded mozzarella
cup mascarpone
cup ricotta
1 tsp horseradish
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp smoked paprika
8 slices Italian bread (1/2" slices)
2 cups baby arugula
1 Tbsp extra-virgin olive oil
Directions
1. Preheat the oven to 350F.
2. Pat the tenderloin dry with a paper towel. In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture.
3. Heat a large, oven-safe skillet over medium-high heat. Sear the tenderloin for 3 minutes; flip, and cook an additional 2 minutes. Transfer the skillet to the oven and cook 10 to 15 minutes more, until the tenderloin is medium-rare (125F on an instant-read thermometer). Remove to a cutting board and let rest 15 minutes.
4. Combine the mozzarella, mascarpone, ricotta, horseradish, mustard, Worcestershire and smoked paprika in a medium bowl.
5. Thinly slice the tenderloin. Spread 2 tablespoons of the cheese mixture on each bread slice. Divide the steak and arugula among half the bread slices, then form sandwiches with the remaining bread slices.
6. Heat the olive oil in a large skillet over medium heat (see Cook's Note). Place the sandwiches in the skillet and weigh them down with a foil-wrapped brick or a heavy lid. Cook for 2 minutes; flip, and cook an additional 2 minutes.
Tips and Substitutions
Cook's Note
Alternatively, use a panini press, following manufacturer's instructions.
See more: Appetizer, Beef, Bread, Cheese