Ingredients
2
teaspoons instant coffee granules
1/2
teaspoon coarsely ground pepper
1/4
teaspoon salt
1
lb beef tenderloin (center cut)
1
tablespoon vegetable oil
1
tablespoon Dijon mustard
1/2
cup mayonnaise or salad dressing
1/2
teaspoon salt
4
large leaf lettuce leaves, torn into 24 small pieces
2
whole-grain French dinner rolls, cut into 24 (1/4-inch) slices
24
small thyme sprigs
Preparation
Heat oven to 450°F. In small bowl, mix coffee granules, pepper and 1/4 teaspoon salt. Sprinkle evenly over all sides of beef.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 3 minutes. Turn beef; cook 2 to 3 minutes longer or until very dark brown. Place beef in 9-inch square pan (or deep-dish pie pan). Insert ovenproof meat thermometer so tip is in center of beef.
Bake 25 to 30 minutes or until thermometer reads 140°F. Remove from oven. Let stand 5 minutes. Wrap in foil; refrigerate until cold, at least 4 hours or overnight.
Meanwhile, in small bowl, mix mustard, mayonnaise and 1/2 teaspoon salt. Cover; refrigerate Dijon cream until serving time.
To serve, cut beef into 12 thin slices; cut each slice in half. Place 1 lettuce piece on each bread slice; top each with beef slice and heaping teaspoon Dijon cream. Garnish with parsley sprigs.
