Beef Tenderloin Sandwich
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.