Grilled Tenderloin Sandwich with Fontina

Grilled Tenderloin Sandwich with Fontina

prep time

minutes
cook time

minute
servings
6

Ingredients











Cooking Instructions

1

Heat 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, asiago, 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. 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 fontina. Top with bread. Wrap in foil; grill for 5 min. Unwrap and cut each into 3 sandwiches.


Ingredients











Cooking Instructions

1

Heat 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, asiago, 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. 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 fontina. Top with bread. Wrap in foil; grill for 5 min. Unwrap and cut each into 3 sandwiches.


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