Grilled Tenderloin Sandwich With Wisconsin Fontina

2 to 2-1/2-lbs. beef tenderloin
Extra virgin olive oil
1 c. sour cream
3/4 c. (3-oz.) Wisconsin Asiago Cheese, shredded
2 Tbsp. bottled roasted garlic, chopped
1 large red bell pepper, sliced into rings
Salt and pepper to taste
1/2 c. butter, melted
1 loaf (16-oz.) French bread, sliced in half lengthwise
2 c. (8-oz.) Wisconsin Fontina cheese or Wisconsin Smoked Gouda Cheese, sliced

Preheat gas or charcoal grill to medium heat. Brush tenderloin with oil, season with salt and pepper; let stand at room temperature for 20 minutes. In small bowl, combine sour cream, Wisconsin Asiago Cheese, roasted garlic, salt and pepper to taste; mix well. 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. Brush pepper rings with butter; grill 5 minutes. Brush cut sides of bread with butter; grill until toasted. Spread bottom halves with sour cream sauce; top with pepper rings. Cut tenderloin into 1/2-inch thick slices, placing over pepper rings. Cover with Wisconsin Fontina Cheese. Top with bread. Wrap in foil; grill for 5 min. Unwrap and cut each into 3 sandwiches.

Makes 6 servings.

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

Email to a Friend


Grilled Tenderloin Sandwich With Wisconsin Fontina

5 Star
4 Star
3 Star
2 Star
1 Star
0.0 out of 5 stars

Write a review

Sign up for The Wisconsin Cheeseman Emails.
Be the first to know about new items, tips, recipes and more! 
  Sign Up

If you're not completely happy with your purchase, we'll
refund your merchandise amount or send a replacement.

Learn More

Get what you want now with
Wisconsin Cheeseman Credit

Learn More
Security Seals