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 © 2014 Wisconsin Milk Marketing Board, Inc.

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