Beef Tenderloin Baguette with Goat Cheese Roasted Garlic Spread and a Tomato Chutney

Who says sandwiches can't be fancy? I love me a good gourmet sandwich. And when Bobby Flay tells you that you have one of the more thought out sandwiches he has had, you say thanks chef. On Food Network Star I actually made this sandwich with a lamb loin. I truly wish I had some to make it with here. But don't fret, it is just as yummy with steak. But if you can find a lamb tenderloin, I would go that route. Unfortunately we don't have a whole lot of lamb loin shipped out there to us in Hawaii. Okay, enough of the complaining Amy, you live in a tropical paradise.

As the winner of the potato challenge I was fortunate enough to assign who got what. Although I started out passing things out nicely, Giada stopped me to remind me this is a competition. So I switched it up to be strategic. I knew looking at the board that I probably wanted picnic. There are so many options for picnic food. Plus we are always taking food out to the beach to watch the sunset or play with the kids. It is kind of a Hawaiian picnic or sorts. :) Sure, we don't take lamb loin sandwiches with roasted garlic and whipped spread with chutney... but it could be a fancy picnic if I wanted it to be. Date night sunset picnic? Yes, that is what I am going with.

This sandwich is layered with flavor. And I as noted by Bobby, they are really thought out flavors... tender tenderloin (sorry for the redundancy), creamy, salty goat cheese spread with a sweet and tangy chutney, crisp arugula and crunchy exterior, soft centered bread. We also had the challenge of incorporating Lipton Teas into our dishes. Who doesn't think of iced-t when they think of summer? You want to know what? I am actually drinking some right now! I incorporated the Lipton into my vinaigrette for the arugula as well as into my chutney. When I cook, I like to take an ingredient and use it in multiple platforms in different ways. This way, you have some continuity in flavors while still providing variety.

I did a Messy Life Messy Kitchen Video for this one, so you can hop over to my YouTube and watch that is you're looking to watch something for 35 minutes and think to yourself "Well, there's 35 minutes of my life I won't get back." But seriously, I ramble and am super awkward. But hopefully it is a) relatable or b) endearing. Chances are however that it is not. :) At least I have my fading looks to rely on, right?

So I had a 3 1/2 pound beef tenderloin. You obviously do not need that many sandwiches filled with so much meat. But you can make all sorts of things with those left overs. You know, like the potato dish I made for last nights episode as well. But I eat it way more salad-y. You could do a French Dip/Au-Jus for it. Wear it as a Lady Gaga meat dress... whatever! The quantity for the chutney and the roast garlic and goat cheese spreads will fill up 2 loaves of French bread. And you will have extra vinaigrette. But that'll store for a few weeks in your fridge. And you will be wanting to put it on other stuff anyway, I promise. :)

Ingredients/Instructions:

2 loaves 10.5 oz French Bread (you could use something else as long as it is a hearty bread)

2.5 oz arugula (about half of a 5 oz container)

2 heirloom, green, plum or beefsteak tomatoes

For the Tomato and Roasted Red Pepper Chutney:

2 dry pints cheery or grape tomatoes

1 roasted red pepper, pureed after roasting

1/2 cup Lipton Green Tea Citurs

1/3 cup brown sugar

1/4 cup red wine vinegar

1/2 tsp salt

1. In a large pan add Lipton, brown sugar red wine vinegar and salt. Stir.

2. Add your cherry tomatoes and cook on a medium high heat, stirring occasionally for 30 minutes or so.

3. As they begin to wrinkle and pop, add your purred roasted red pepper and continue to cook for another 15-20 minutes or until it looks jammy and there isn't any excess liquid.

4. Once you have reached the desired consistency, allow it to cool and set aside until you're ready to assemble your sandwich.

For the Beef Tenderloin (or Lamb Loin):

(you will have leftovers)

3 1/2 lbs beef tenderloin

1/2 cup extra virgin olive oil

8-10 garlic cloves

3 sprigs of rosemary

2 tbsp mustard

1 tsp salt (I also salted it after it was done cooking.)

1 tsp pepper

1. Preheat your oven to 400 degrees.

2. In a food processor, combine every ingredient except for your meat and puree until smooth.

3. Place your beef/lamb on a silicone mat on top of a baking sheet.

4. Cook for 40-60 minutes. I had a thick cut of meat and like mine pretty rare, so your cooking times might vary. :)

5. The meat should have a crust on it from the mixture you made. Allow your meat to rest for 10-15 minutes before cutting into thin pieces.

For the Lipton Roasted Garlic Vinaigrette:

1/2 cup extra virgin olive oil

1/2 cup Lipton Green Tea Lemon

1/4 red wine vinegar

1/4 cup roasted garlic cloves

2 tbsp Dijon mustard

1/4 tsp salt

1/4 tsp pepper

1. Combine all ingredients in a food processor. That is it.

2. save in an lidded container until you're ready to dress your arugula.

For the Goat Cheese Roasted Garlic Spread:

4 oz goat cheese

4 oz mascarpone

1/2 - 1 cup roasted garlic cloves (depending on your love of garlic)

pinch of salt

pinch of pepper

pinch of red pepper flakes

1. Allow the goat cheese and mascarpone to reach room temperature before you mix everything together. This will allow you to mix it with more ease.

2. Coarsely chop your roasted garlic cloves. I loooove garlic, so I used a whole cup of roasted garlic cloves. I won't hurt my feelings if you want to use a half cup. :)

4. In a bowl, use a for to mix everything together until everything is evenly mixed.

5. Set aside.

Lets put it all together folks!!!