Sandwich with steak, green harissa and mayonnaise sauce and AVIKO Jalapeño Balls
2-4
30-50
Main required ingredient
AVIKO Jalapeño Balls
2 ciabattas or 1 baguette
2-3 tablespoons of mayonnaise
2 beef tenderloin steaks
1 bunch of thyme
½ pack arugula
1 tomato
1 red onion
2-3 tablespoons of olive oil
2-3 tablespoons of butter
1 head of garlic
salt and freshly ground pepper
Green harissa:
5 jalapeño peppers
3 cloves of garlic
½ teaspoon of salt
2 teaspoons of ground cumin
1 teaspoon ground coriander
1 large bunch of fresh coriander
2 sprigs of mint (optional)
4 tablespoons of olive oil
Green harissa:
Soak jalapeno peppers in hot water for 30 minutes. After this time, we clean them of stalks and seeds. Peel the garlic and mix everything in a blender with spices, fresh coriander and salt. Put it in a jar and pour olive oil over it.
Preparation:
Bring the beef tenderloin to room temperature. Preheat the oven to 200 degrees. Then sprinkle with freshly ground pepper and salt. In the meantime, heat a pan with olive oil. Fry the tenderloin on all sides until the meat is browned. Add a head of garlic cut in half, a bunch of thyme and butter. Pour butter over the steak and place in the oven for 8-10 minutes. Then set the meat aside to rest for 5-10 minutes.
Prepare Jalapeño Balls according to the instructions on the package. Cut the ciabatta or baguette in half, sprinkle lightly with olive oil and heat in the oven. Mix mayonnaise with 2-3 tablespoons of harissa (depending on the accepted level of spiciness). Cut the tomato and onion into thin slices.
Then assemble the sandwich: spread the sauce on the baked baguette, add arugula, a slice of tomato, a thin slice of red onion, a few slices of steak and Jalapeño Balls. Cover everything with the remaining part of the bread. Serve immediately.
