Beef Sando with Argentine Beef
How to:
Step 1:
Start by cleaning up the tenderloin if needed—keep in mind that most Argentine tenderloins usually come pre-cleaned.
Step 2:
Next, slice a piece across the grain.
Step 3:
Take some sandwich bread and cut it a bit thicker than usual, making sure it’s about the same size as the loin. Toast both sides in a pan with butter until golden.
Step 4:
Coat the loin in panko breadcrumbs and fry it in hot oil until it’s cooked to your liking. Once done, let it rest and drizzle with some katsu sauce.
Step 5:
Use a mandoline to thinly slice some cabbage for a nice crunch.
Step 6:
Assemble your Sando, tidy up the edges, slice it into portions, and enjoy!
Dig in!