Beef Tenderloin Sandwich
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.