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Beef Tenderloin Panini
Fresh Mozzarella, Baby Arugula, Smoked Bacon,
Balsamic Syrup

Makes 8 Paninis

Balsamic Syrup

• 1 Cup Balsamic vinegar
• 1 Tablespoon Brown sugar
• 4 Each Thyme sprigs
• 1 Each Bay leaf
• 6 Each Black peppercorns
• 2 Each garlic cloves, bruised
• 1 Each Shallot, chopped
• Pinch of salt

Method

• Place all ingredients in a heavy bottomed saucepan. Bring to a boil.
• Reduce heat to a simmer and reduce by 2/3 or until the mixture just coats the back of a spoon, about 30 minutes.
• Cool to room temperature, reserve.

Panini

• 2-3 Loaves Ciabatta bread, cut in 8, 6” long pieces then split
• 2 lbs. Beef tenderloin, sliced thin
• 16 Each Mozzarella, fresh, ¼” slices
• 1 Cup Baby Arugula, packed
• 24 Slices Smoked bacon, cooked
• Salt and pepper to taste

Method

• Pre heat panini press.
• Starting with the bottom piece of bread, layer as follows- drizzle with balsamic syrup, arugula, bacon, beef, cheese then balsamic syrup again. Place bread on top.
• Put sandwiches in the press and cook until the cheese melts and bread is crispy.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company