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Open−Faced Tenderloin Sandwich
2
Pound Beef tenderloin
Olive oil
Salt; to taste
1
8
1
8
1
1
1
1
/4 Cup Cracked black pepper; to 1/3 cup
Slice Italian bread; 1" thick
/2 Cup Creole mustard
Slice Desoto cheese; 1/4" thick, (about 1 Ounce each)
/2 Small Vidalia onion; julienned
Roasted red pepper; julienned
Roasted yellow pepper; julienned
/2 Fat; 0 Other Carbohydrates
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. Toss
bread slices in olive oil, salt and pepper and toast until slightly golden.
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. This recipe yields 8 sandwiches.
Open−Faced Tenderloin Sandwich
435
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