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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
2 to 2-1/2 lbs center cut beef tenderloin
Extra virgin olive oil
Salt and pepper to taste
Sour Cream Sauce
1 cup sour cream
3/4 cup Asiago cheese, shredded
2 tbsp bottled roasted garlic, chopped
1/4 tsp salt and pepper
1 large red bell pepper, sliced into rings
1/2 cup butter, melted
1 (16 oz) loaf French bread, sliced in half lengthwise and crosswise
2 cups Fontina or Gouda cheese, sliced
Preheat gas or charcoal grill to medium heat. Brush tenderloin with oil, season with salt and pepper; let stand at room temperature for 20 minutes.
In a small bowl, combine sour cream, Asiago, roasted garlic, salt and pepper; mix well.
Sear beef over direct heat for 10 to 12 minutes. Move to indirect heat until the internal temperature reaches 140. Remove and let stand.
Brush pepper rings with butter; grill for 5 minutes. Brush cut sides of bread with Butter and grill until toasted. Spread bottom halves with Sour Cream sauce; top with pepper rings.
Cut tenderloin into 1/2-inch thick slices, placing over pepper rings. Cover with Fontina Cheese. Top with bread. Wrap in foil; grill for 5 minutes. Unwrap and cut each into 3 sandwiches.
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GRILLED TENDERLOIN SANDWICH WITH FONTINA
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
2 to 2-1/2 lbs center cut beef tenderloin
Extra virgin olive oil
Salt and pepper to taste
Sour Cream Sauce
1 cup sour cream
3/4 cup Asiago cheese, shredded
2 tbsp bottled roasted garlic, chopped
1/4 tsp salt and pepper
1 large red bell pepper, sliced into rings
1/2 cup butter, melted
1 (16 oz) loaf French bread, sliced in half lengthwise and crosswise
2 cups Fontina or Gouda cheese, sliced
Preheat gas or charcoal grill to medium heat. Brush tenderloin with oil, season with salt and pepper; let stand at room temperature for 20 minutes.
In a small bowl, combine sour cream, Asiago, roasted garlic, salt and pepper; mix well.
Sear beef over direct heat for 10 to 12 minutes. Move to indirect heat until the internal temperature reaches 140. Remove and let stand.
Brush pepper rings with butter; grill for 5 minutes. Brush cut sides of bread with Butter and grill until toasted. Spread bottom halves with Sour Cream sauce; top with pepper rings.
Cut tenderloin into 1/2-inch thick slices, placing over pepper rings. Cover with Fontina Cheese. Top with bread. Wrap in foil; grill for 5 minutes. Unwrap and cut each into 3 sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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