Ingredients Jump to Instructions ↓

  1. 2 to 2 1/2 pounds beef tenderloin Extra virgin olive oil

  2. 1 cup sour cream

  3. 3/4 cup (3 ounces) Wisconsin Asiago Cheese, shredded

  4. 2 tablespoons bottled roasted garlic, chopped

  5. 1 large red bell pepper, sliced into rings Salt and pepper to taste

  6. 1/2 cup butter, melted

  7. 1 (16-ounce) loaf French bread, sliced in half lengthwise

  8. 2 cups (8 ounces) Wisconsin Fontina or Gouda Cheese, sliced

Instructions Jump to Ingredients ↑

  1. 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 (60°C). 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 minutes. Unwrap and cut each into 3 sandwiches.


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