A hot and hearty sandwich of grilled beef tenderloin, grilled red bell pepper and fontina cheese slathered with a roasted garlic sour cream sauce.

Grilled Tenderloin Sandwich with Fontina

2 to 2 1/2 pounds beef tenderloin
Extra virgin olive oil
1 cup sour cream
3/4 cup (3 ounces) Wisconsin Asiago Cheese, shredded
2 tablespoons bottled roasted garlic, chopped
1 large red bell pepper, sliced into rings
Salt and pepper to taste
1/2 cup butter, melted
1 (16-ounce) loaf French bread, sliced in half lengthwise
2 cups (8 ounces) Wisconsin Fontina or Gouda Cheese, sliced

1. Preheat gas or charcoal grill to medium heat. Brush tenderloin with oil, season with salt and pepper; let stand at room temperature for 20 minutes.
2. In small bowl, combine sour cream, Wisconsin Asiago Cheese, roasted garlic, salt and pepper to taste; mix well.
3. Sear beef over direct heat for 10 to 12 minutes. Move to indirect heat until the internal temperature reaches 140°F (60°C). Remove and let stand.
4. Brush pepper rings with butter; grill 5 minutes.
5. Brush cut sides of bread with butter; grill until toasted. Spread bottom halves with sour cream sauce; top with pepper rings.
6. Cut tenderloin into 1/2-inch thick slices, placing over pepper rings. Cover with Wisconsin Fontina Cheese. Top with bread. Wrap in foil; grill for 5 minutes.
7. Unwrap and cut each into 3 sandwiches.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.