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Beef Tenderloin Sandwich

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Member since 2007

Serves 4 | Prep Time | Cook Time


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


Serve hot with cole slaw, pickles, and fries.

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