Open-faced Tenderloin Sandwich Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: 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 cup: Creole Mustard,
8 1/4: -inch slices, (about 1-ounce
Each) of Desoto cheese,
1/2 small: Vidalia onion, julienned
1: Roasted red pepper,
Julienned,
1: Roasted yellow pepper,
Julienned,
Directions:
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
EMERIL LIVE SHOW #EMIA50
Source from luhu.jp
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
EMERIL LIVE SHOW #EMIA50
Source from luhu.jp
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Emeril