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.