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Open-faced Tenderloin Sandwich

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Emlive05 8 Servings

INGREDIENTS

2 lb Beef tenderloin
Olive oil
Salt, to taste
1/4 c Cracked black pepper, to 1/3
cup
8 Italian bread, 1" thick
1/2 c Creole mustard
8 Desoto cheese, 1/4" thick
abt 1 oz ea
1/2 Vidalia onion, julienned
1 Roasted red pepper
julienned
1 Roasted yellow pepper

INSTRUCTIONS

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. Toss bread slices in olive oil, salt and pepper and
toast until slightly golden. 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. This recipe yields 8 sandwiches.  Recipe Source: EMERIL
LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A50
broadcast 06-02-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  06-04-1997
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 312
Calories From Fat: 213
Total Fat: 23.7g
Cholesterol: 96.4mg
Sodium: 93.3mg
Potassium: 363mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: 22.6g


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