PETITE STEAK SANDWICHES
Morton's the Steakhouse Restaurant Recipe
18 ounces beef tenderloin
18 slider rolls
2 tablespoons Mustard Mayonnaise Sauce
Preheat the broiler and position the rack 2 to 3 inches from the heating element.
Lightly season the tenderloin with seasoned salt. Arrange on a broiler tray and tuck the thin end portions under, if necessary, to prevent them from cooking too fast. Broil 6 to 7 minutes, turning once, for medium rare , or longer depending on the thickness and desired doneness.
Meanwhile, slice the rolls omn half. Place the rolls, cut side up, on a baking sheet. Toast under the broiler for about 2 minutes, or until lightly browned. Turn them over and toast for 1 to 2 minutes longer, or until lightly browned and heated through.
Spread the rolls with the Mustard Mayonnaise Sauce. Slice the tenderloin across the grain into 18 pieces. Put a slice of the tenderloin on the bottom half of each roll. Top with the other half of the roll and serve.
Mustard Mayonnaise Sauce:
1 1/2 cups mayonnaise
3 tablespoons Dijon Mustard
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons prepared horseradish
In a mixing bowl, stir together the mayonnaise, mustard, Worcestershire sauce, and horseradish. Whisk with a wire whisk until lightened and smooth. Use immediately or transfer to a container with a lid and refrigerate for up to 5 days.
Cook's Notes: Morton's also serves this sauce with crab cakes and crabmeat canapes, as well as the little steak sandwiches.