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Add a photoServings: 8
Ingredients
- 2 lb Beef tenderloin
- Â Â Extra virgin olive oil
- Â Â Salt to taste
- 1/4 c. Cracked black pepper to 1/3 c.
- 8 slc Italian bread, 1" thick
- 1/2 c. Creole mustard
- 8 slc Desoto cheese, 1/4" thick (abt 1 ounce ea
- 1/2 sm Vidalia onion julienned
- 1 x Roasted red pepper julienned
- 1 x Roasted yellow pepper julienned
Directions
- Rub the entire tenderloin with extra virgin olive oil. Season the tenderloin with salt. Roll the tenderloin in the cracked black pepper. In a warm saute/fry pan, sear the tenderloin for 3 min on all sides for medium-rare. Remove the tenderloin from the pan and allow to rest for 5 min before slicing.
- Toss bread slices in extra virgin olive oil, salt and pepper and toast till slightly golden brown. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 8 servings | |
| Calories 451 | |
| Calories from Fat 127 | 28% |
| Total Fat 14.18g | 18% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 657mg | 27% |
| Potassium 571mg | 16% |
| Total Carbs 40.74g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.77g | 2% |
| Protein 39.16g | 63% |
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