| 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 |
sl |
Italian bread; 1" thick |
| 1/2 |
c |
Creole mustard |
| 8 |
sl |
Desoto cheese; 1/4" thick, (abt 1 oz ea |
| 1/2 |
sm |
Vidalia onion; julienned |
| 1 |
|
Roasted red pepper; julienned |
| 1 |
|
Roasted yellow pepper; julienned |
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
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