Grilled Tenderloin Sandwich with Fontina
A hot and hearty sandwich of grilled beef tenderloin, red bell pepper and fontina cheese slathered with a roasted garlic sour cream sauce.
2 to 2 1/2 pounds beef tenderloin
Extra virgin olive oil
1 cup sour cream
3/4 cup shredded Wisconsin Asiago Cheese
2 tablespoons bottled roasted garlic, chopped
1 large red bell pepper, sliced into rings
Salt and ground black pepper to taste
1/2 cup butter, melted
1 (16-ounce) loaf French bread, sliced in half lengthwise
8 ounces sliced Wisconsin Fontina or Gouda Cheese
- 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.
- In small bowl, combine sour cream, Wisconsin Asiago Cheese, roasted garlic, salt and pepper to taste; mix well.
- 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.
- Brush pepper rings with butter; grill 5 minutes.
- Brush cut sides of bread with butter; grill until toasted. Spread bottom halves with sour cream sauce; top with pepper rings.
- 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.
- Unwrap and cut each into 3 sandwiches.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.