Morton's Petite Steak Sandwiches

from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.

Creates 18 Sandwiches

Ingredients:
18 ounces beef tenderloin, tail or end
Seasoned Salt
18 finger sandwich rolls with sesame seeds or any small finger roll, each about 3 inches long and 1 inch wide
2 tablespoons Mustard-Mayonnaise Sauce

Instructions:
1. Preheat the broiler and position the rack 2 to 3 inches from the heating element.

2. Lightly season the tenderloin with seasoned salt. Arrange on a broiler tray and tuck the thin end portions
under, if necessary, to prevent them from cooking too fast. Broil for 6 to 7 minutes, turning once, from
medium-rare, or longer depending on the thickness and desired doneness.


3. Meanwhile, slice the rolls in half. Place the rolls, cut side up, on a baking sheet. Toast under the broiler
for about 2 minutes, or until lightly browned. Turn them over and toast for 1 to 2 minutes longer, or until
lightly browned and heated through.

4. Spread the rolls with the Mustard-Mayonnaise Sauce. Slice the tenderloin across the grain into 18
pieces. Put a slice of tenderloin on the bottom half of each roll. Top with the other half of the roll and
serve.