Open-Faced Tenderloin Sandwich
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Open-Faced Tenderloin Sandwich
  Tenderloin  
Last updated 6/12/2012 12:58:48 AM. Recipe ID 21639. Report a problem with this recipe.
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      Title: Open-faced tenderloin sandwich
 Categories: E.
      Yield: 4 Servings
 
      2 lb Beef tenderloin
           Olive oil
           Salt
    1/4    To 1/3 cup cracked black
           Pepper
      8    1-inch slices of Italian
           Bread (tossed in olive oil,
           Salt and pepper and
           Toasted until slightly
           Golden)
    1/2 c  Creole Mustard
  8 1/4    -inch slices (about 1-ounce
           Each) of Desoto cheese
    1/2 sm Vidalia onion, julienned
      1    Roasted red pepper,
           Julienned
      1    Roasted yellow pepper,
           Julienned
 
  Rub the entire tenderloin with olive oil.  Season the tenderloin with
  salt. Roll the tenderloin in the cracked black pepper.  In a hot
  saute pan, sear the tenderloin for 3 minutes on all sides for medium
  rare. Remove the tenderloin from the pan and allow to rest for 5
  minutes before slicing. Spread each crouton with Creole Mustard.
  Slice the tenderloin into thin slices.  Divide the beef into eighths.
  Start building the sandwich with the beef, cheese, onions, and
  peppers. Place the sandwiches on a platter and garnish with sprigs of
  fresh basil.
  
  Yield: 8 sandwiches
  




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Recipe ID 21639 (Apr 03, 2005)

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