Sandwich Saint Christopher -- Nathan's Cookbook

Garlic Roasted Tenderloin of Beef
Sandwich Saint Christopher

The crowning touch to this gallic roasted tenderloin is the white "Christopher" sauce name to honor St. Christopher: Patron Saint of Travelers. The sauce was adapted from a traditional family recipe given to me by an exchange student (named Christopher) from the southern part of France. I often service generous medallions of tenderloin with the Christopher sauce on the side, roasted new potatoes, and fresh green beans. A dry white wine goes very nicely with this rare tender beef. The remaining tenderloin is cooled, thinly sliced and used for the Sandwich St. Christopher.

Garlic Roasted Tenderloin of Beef -- Christopher Style

1 whole beef tenderloin (4-5 lb.) trimmed 
3 head of garlic (about 30-40 cloves)  
  or about 1/3 - 1/2 cup minced  
3 tablespoons ground mustard powder
1 lb. raw bacon, ground 
1 tablespoon salt 
2 tablespoons fresh cracked black pepper 
  Olive Oil

Pre-heat oven to 450°F. Place tenderloin on a roasting rack in a baking pan. Mince garlic in a food processor. Add mustard, salt, pepper and enough olive oil to make a paste the consistence of cooked oatmeal. Spread generously over top and sides of tenderloin. Roast in oven for 10 minutes at 450°F then reduce heat to 375°F. Use a meat thermometer and roast to medium rare (about 30-45 minutes).

Christopher Sauce

2 cups sour cream
1/4 cup course ground deli mustard
    (English or German Mustard work nicely,
Dijon mustard will work if necessary.)
   garlic salt
   black pepper, fresh ground

Heat sour cream in double boiler slowly and season with mustard, salt & pepper. Serve hot.

Sandwich St. Christopher

Croissants 
Roasted Tenderloin, cooled & thinly slice
leaf lettuce
Christopher Sauce

On the bottom half of a split croissant, layer a few leaves of lettuce, slices of tenderloin and ladle hot Christopher Sauce over meat. Place top half on sandwich and serve is roasted new potatoes and a roasted tomato.