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Grilled Tenderloin Sandwich
with Wisconsin Fontina

2 to 2-1/2 lb. center-cut beef tenderloin
Extra virgin olive oil
Salt and pepper to taste
1 cup sour cream
3/4 cup Wisconsin Asiago cheese, shredded
2 Tbsp. bottled roasted garlic, chopped

1/4 tsp. salt
1/4 tsp. pepper
1 large red bell pepper, sliced into rings
1/2 cup butter, melted
1 loaf (16 oz.) French bread, sliced in half lengthwise and crosswise
8 oz. Wisconsin Fontina or Gouda cheese, sliced

  Preheat grill to medium heat. Brush tenderloin with oil, season with salt and pepper; let stand at room temperature for 20 minutes. In a small bowl, combine sour cream, Asiago, roasted garlic, salt, and pepper; mix well. Sear beef over direct heat for 10 to 12 minutes. Move to indirect heat until the internal temperature reaches 140°F. Remove and let stand. Brush pepper rings with butter; grill for 5 minutes. Brush cut sides of bread with butter and 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 Fontina cheese. Top with bread. Wrap in foil; grill for 5 minutes. Unwrap and cut each into 3 sandwiches. Makes 6 servings.

 

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