• Servings: 4
• 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

1. Spread toast with butter.
2. Melt 3 tablespoons butter in a large, heavy skillet; add garlic.
3. Cut horizontally almost through tenderloin tips; open, butterfly fashion.
4. Flatten tenderloins and put into the skillet. Season with salt and pepper to taste.
5. Cook tenderloins until browned on both sides.
6. Add wine and simmer for a minute.
7. Place each tenderloin on buttered toast and pour juice evenly over beef.
8. Sprinkle about a tablespoon over each tenderloin. Place sandwiches under broiler until cheese is melted.

Serve hot with cole slaw, pickles, and fries.