This delightful fillet of beef sandwich will appeal to the whole family.


Prepare the beef the day before.

Mix the olive oil, ginger, garlic, sherry and soy sauce. Put the fillet in a shallow dish. Pour the marinade over the meat. Cover and refrigerate overnight, turning occasionally .

Bring the oven to 200 ℃ . Place the meat in a baking dish, keeping aside the marinade and cook the tenderloin in the oven for about 8 minutes ( each half a pound ), if you want to blood, and for 10 minutes if you want a medium rare ( or use a meat thermometer ). Brush the tenderloin with the marinade during cooking.

When the meat is cooked, put it aside until you are ready to serve the dish. The meat will be perfect if cooked the same day and served still warm. Thirty to forty minutes before serving, lay the beef on the bread and garnish with herb sauce .

Herb sauce

All ingredients must be at room temperature. Mix the egg, mustard and salt in a food processor. Stir in the oil slowly. When the mixture is thick enough, add the garlic, sour cream and herbs.


To make approx 20 open sandwiches, you will require

  • 1 ½ kg beef fillet, central part, well-trimmed and tied


  • 2 tablespoons of olive oil
  • 2-3 slices of fresh ginger root, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons dry sherry
  • 2 tablespoons of soy sauce

Garnish with herbs

  • 1 whole egg
  • ½ teaspoon of mustard
  • salt to taste
  • 250ml sunflower seed oil
  • 1-2 cloves of garlic, crushed
  • 1 tablespoon of sour cream
  • 4 tablespoon of finely chopped basil or a mix of parsley and chives