Recipe courtesy of Emeril Lagasse
Print
Yield:
8 sandwiches
Level:
Easy

Ingredients

  • 2 pounds beef tenderloin
  • Olive oil
  • Salt
  • 1/4 to 1/3 cup cracked black pepper
  • 8 1-inch slices of Italian bread (tossed in olive oil, salt and pepper and toasted until slightly golden)
  • 1/2 cup Creole Mustard
  • 8 1/4-inch slices (about 1-ounce each) of Desoto cheese
  • 1/2 small Vidalia onion, julienned
  • 1 roasted red pepper, julienned
  • 1 roasted yellow pepper, julienned

Directions

Rub the entire tenderloin with olive oil. Season the tenderloin with salt. Roll the tenderloin in the cracked black pepper. In a hot saute pan, sear the tenderloin for 3 minutes on all sides for medium rare. Remove the tenderloin from the pan and allow to rest for 5 minutes before slicing. Spread each crouton with Creole Mustard. Slice the tenderloin into thin slices. Divide the beef into eighths. Start building the sandwich with the beef, cheese, onions, and peppers. Place the sandwiches on a platter and garnish with sprigs of fresh basil.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Recipe courtesy of Bobby Flay

Breaded Pork Tenderloin Sandwich

Recipe courtesy of Cooking Channel

Elk Tenderloin with Mushroom Sauce

Recipe courtesy of Coyote Cafe

Brisket Sandwich

Recipe courtesy of Chuck Hughes

Caprese Sandwich

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pimento Cheese Sandwiches

Recipe courtesy of Dan Pashman|Laurie March

Hot Beef Sandwich

Recipe courtesy of Guelda Barker

California-Style Turkey Sandwich

Recipe courtesy of Hillshire Farm

Truffled Egg Salad Tea Sandwiches

Recipe courtesy of Tiffani Thiessen

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here