Barbecued Tenderloin Open-Face Sandwiches


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Luxurious sandwiches made with filet mignon, white cheddar, and VIdalia onions, for those with refined tastes

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  • 4 filet mignon cuts of beef tenderloin (4 to 8 oz. each)
  • 3/4 C. of your favorite barbecue sauce
  • 3 Vidalia onions peeled and cut into half-inch slices
  • 1-1/2 C. 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

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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. Serves 4

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