West Town Tavern BBQ Rubbed Certified Angus Beef Tendeloin Mini Bistro Sandwiches

I served this delicious mini-sandwich at the Hong Kong Restaurant and Bar Show in Hong Kong this September. Although it is scaled for professional use, please try this at home using your favorite fruit ketchup or sauce. Use Certified Angus Beef for best results.
Makes 50 servings
Ingredients

West Town Tavern BBQ Spice Rub

2 Tbl

kosher salt

2 Tbl

granulated sugar

2 Tbl

dark brown sugar

2 Tbl

pure chile powder (not a blend)

2 Tbl

ground cumin seed

2 Tbl

ground black pepper

4 Tbl

sweet paprika

Mix all ingredients in a bowl

Shoreline Fruit Dried Cherry ketchup

2 lbs

ripe plum tomatoes, seeded, chopped

1 1/2 cups

Shoreline Fruit Dried Cherries

1 1/2 cups

red wine vinegar

1 cup

water

2 cloves

garlic, peeled, minced

1/4 cup

granulated sugar

1/2 tsp

ground ginger

1/4 tsp

ground cloves

1/2 tsp

ground cinnamon

2 Tbl

chopped fresh tarragon leaves

Combine all ingredients except tarragon in a 2 qt saucepan and bring to a boil. Simmer, stirring occasionally until thickened, about 30 minutes.

Let cool, puree and add the tarragon.

50

Gagne Cream Cheese Biscuits, frozen

4 oz

baby spinach leaves

Method
Using a boning knife, slip the silver skin and excess fat from the CAB tenderloin. Save trimmings for another use.

Rub tenderloin on all sides with West Town Tavern BBQ Spice Rub.

Heat a grill to high and grill tenderloin on all sides to mark. Place on sheet pan and roast tenderloin at 400F (180C) till meat registers 125F in the center, remove and let cool completely.

Meanwhile, make the Shoreline Fruit Dried Cherry-Tarragon Ketchup and let cool.

Wash baby spinach leaves and spin dry.

Just before assembling sandiwiches, bake the Gagne Cream Cheese Biscuits as package directs. Let cool and split horizonally.

Slice beef thinly and set aside.

Layer a few spinach leaves on the bottom of each biscuit and top with a few slices Certified Angus Beef tenderloin. Top beef with a spoonful of Shoreline Fruit Dried Cherry-Tarragon Ketchup and top with top half of biscuit. Serve immediately.
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