Open-Faced Tenderloin Sandwich Recipe - Cooking Index
Open-Faced Tenderloin Sandwich Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Beef tenderloin |
| Olive oil | ||
| Salt - to taste | ||
| 1/4 cup | 59ml | Cracked black pepper - to 1/3 cup |
| 8 | Italian bread, 1" thick | |
| 1/2 cup | 118ml | Creole mustard |
| 8 | Desoto cheese, 1/4" thick - (abt 1 oz ea | |
| 1/2 | Vidalia onion - julienned (small) | |
| 1 | Roasted red pepper - julienned | |
| 1 | Roasted yellow pepper - julienned |
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.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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