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Beef Tenderloin Sandwich


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Serves 4 | Prep Time | Cook Time

Ingredients

4 slices rye bread or pumpernickel, toasted
butter for toast
3 tablespoons butter
1 clove garlic, minced
4 beef tenderloin tips, 1-inch thick, about 4 ounces each
salt and pepper
1/2 cup sweet red wine
3 ounces blue cheese, crumbled


Spread toast with butter.


Melt 3 tablespoons butter in a large, heavy skillet; add garlic.


Cut horizontally almost through tenderloin tips; open, butterfly fashion.


Flatten tenderloins and put into the skillet. Season with salt and pepper to taste.


Cook tenderloins until browned on both sides.


Add wine and simmer for a minute.


Place each tenderloin on buttered toast and pour juice evenly over beef.


Sprinkle about a tablespoon over each tenderloin. Place sandwiches under broiler until cheese is melted.


Pairs Well With


Notes

Serve hot with cole slaw, pickles, and fries.

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