Open-faced tenderloin sandwich

4 servings

Ingredients

QuantityIngredient
2poundsBeef tenderloin
Olive oil
Salt
¼To 1/3 cup cracked black
Pepper
81-inch slices of Italian
Bread (tossed in olive oil,
Salt and pepper and
Toasted until slightly
Golden)
½cupCreole Mustard inch slices (about 1-ounce
Each) of Desoto cheese
½smallVidalia onion, julienned
1Roasted red pepper,
Julienned
1Roasted 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

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