Open-Faced Tenderloin Sandwich
AmericanBeefEasy20 minBy Northstar
Ingredients
Servings
4
- 1 lb beef tenderloin
- 2 tbsp olive oil, plus more for bread
- 0.5 tsp salt
- 3 tbsp cracked black pepper
- 4 slice Italian bread, 1 inch thick
- 0.3 cup Creole mustard
- 4 slice DeSoto or Gruyere cheese, ¼ inch thick
- 0.3 small Vidalia onion, julienned
- 1 roasted red pepper, julienned
- 1 roasted yellow pepper, julienned
Instructions
- 1
Rub the beef tenderloin all over with olive oil and season with salt. Roll in the cracked black pepper, pressing to adhere.
- 2
In a hot sauté pan, sear the tenderloin for about 3 minutes on all sides for medium-rare. Remove and rest for 5 minutes before slicing thin.
- 3
Toss the bread slices in olive oil, salt, and pepper and toast on the sauté pan or grill until golden.
- 4
Spread each crouton with Creole mustard. Divide the sliced beef over each piece of bread. Top with cheese, julienned onion, and roasted peppers.
- 5
Serve open-faced on a platter, garnished with fresh basil sprigs.
Tags
american