Post by Jay on Jun 14, 2004 20:07:22 GMT -6
Barbecued Tenderloin Open-Face Sandwiches
Serves 4
Ingredients:
4 filet mignon cuts of beef tenderloin (4 to 8 oz. each)
3/4 cup of your favorite barbecue sauce
3 Vidalia onions peeled and cut into half-inch slices
1-1/2 cups of shredded white cheddar
1 loaf of focaccia (Panera's Asiago focaccia works great)
Olive oil
1 bag of organic greens prepared for salad
Salt and pepper
Instructions:
Oil the grill so your steaks don't stick. Grill the tenderloins
to your liking. (Approximately 4 minutes per side for medium on
a grill heated at medium level. It depends on your grill.)
During the last 3 minutes of grilling, baste the tenderloins
with your barbecue sauce. Do the same for the onions. Put them
on the grill at the same time as the steaks. Grill them alongside
the steaks and baste with sauce.
Slice the focaccia in half horizontally so you have two
"pie shapes." Then cut the pie shapes in half so you end
up with 4 half-moon shapes.
Baste the cut side with your favorite olive oil. You can
use flavored olive oil if you want; basil or pepper-infused
olive oils work great. Grill or broil the cut side until it's
lightly browned.
Put the bread face up on a cookie sheet. Cut the filet into
1/4-inch strips. Lay the strips, overlapping, side by side
on the bread. Pile the onions on top. Put the grated cheese
on top of the pile and put it under the broiler for just a
minute to melt the cheese. While the cheese is melting,
lightly dress your salad greens with olive oil and grate
salt and pepper on the salad to taste.
Take the sandwiches out of the broiler. Use a spatula to
transfer them to your plates. Pile the "salad" on top of
the sandwiches and let it cascade down the sides.
Enjoy!
Serves 4
Ingredients:
4 filet mignon cuts of beef tenderloin (4 to 8 oz. each)
3/4 cup of your favorite barbecue sauce
3 Vidalia onions peeled and cut into half-inch slices
1-1/2 cups of shredded white cheddar
1 loaf of focaccia (Panera's Asiago focaccia works great)
Olive oil
1 bag of organic greens prepared for salad
Salt and pepper
Instructions:
Oil the grill so your steaks don't stick. Grill the tenderloins
to your liking. (Approximately 4 minutes per side for medium on
a grill heated at medium level. It depends on your grill.)
During the last 3 minutes of grilling, baste the tenderloins
with your barbecue sauce. Do the same for the onions. Put them
on the grill at the same time as the steaks. Grill them alongside
the steaks and baste with sauce.
Slice the focaccia in half horizontally so you have two
"pie shapes." Then cut the pie shapes in half so you end
up with 4 half-moon shapes.
Baste the cut side with your favorite olive oil. You can
use flavored olive oil if you want; basil or pepper-infused
olive oils work great. Grill or broil the cut side until it's
lightly browned.
Put the bread face up on a cookie sheet. Cut the filet into
1/4-inch strips. Lay the strips, overlapping, side by side
on the bread. Pile the onions on top. Put the grated cheese
on top of the pile and put it under the broiler for just a
minute to melt the cheese. While the cheese is melting,
lightly dress your salad greens with olive oil and grate
salt and pepper on the salad to taste.
Take the sandwiches out of the broiler. Use a spatula to
transfer them to your plates. Pile the "salad" on top of
the sandwiches and let it cascade down the sides.
Enjoy!