MONDAY
Fillet of Beef Sandwiches | Mustard, Horseradish & Greek Yogurt Sauce
You expect a sandwich to be good, really good…dinner worthy…when you start with perfectly-roasted fillet of beef tenderloin {left-over from last evening’s dinner}, but what you don’t envision is the condiment spread you put on that pile of lovely meat becoming the star of the sandwich. Well, that is exactly what happened tonight, completely by accident.
Tuna salad, egg salad, roast beef, turkey clubs…mayonnaise has a place of honor in the history of the deli sandwich but for years I have avoided the heavy, store-bought brands in favor of making my own from this simple recipe. I have also been sensitive to the fact that my homemade version contained an uncooked egg and, as such, I would never use the dressing in any salad, sandwich or dish that was meant for sharing say at a picnic or potluck. Now, since Greek-style yogurt’s rise to stardom here in the United States, it is common knowledge that this thick, tangy yogurt has become a healthy mayonnaise substitute for some…but not for me. While similar in texture, I find no such comparison in taste. Greek yogurt {which I like quite a bit} certainly has a tangy quality but, unlike the rich, savory bite of real mayonnaise, its “tang” leans more to the side of sour. Perfect with a bowl of sweet summer berries but hardly anything I would but on my BLT.
So, how did this evening’s concoction come about? Quite simply, poor planning. I failed to buy the sour cream called for in this recipe which I was planning on whipping up for our sandwiches tonight but I did have Greek yogurt in the refrigerator. And, to be honest, substituting the yogurt in the sauce would save me the step of making up some mayonnaise…an attractive shortcut this Monday evening. The sauce took less than 5 minutes to make and, when I tasted it for seasoning, was shocked at how much it tasted like mayonnaise. Gone was the clean, somewhat sour taste of the yogurt replaced with a rich, creamy condiment with just the right finish from the combination of mustards and horseradish.
Certainly a dressing that I could see adding to this tuna salad…
As well as this egg salad…
As for tonight’s dinner sandwich…tender roast beef, baby arugula, slices of a garden tomato and red onion layered between two slices of dark rye bread…the mustard~horseradish “mayonnaise” was the perfect sauce.
Mustard~Horseradish “Mayonnaise”
- ½ cup Greek-style yogurt
- 1½ tablespoons smooth Dijon mustard
- 1½ tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
Combine all the ingredients in a small bowl and stir to combine, thoroughly.
