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Prep Time: 4 Minutes Cook Time: 30 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Recipe source: Bon Appetit (August 2005) Ingredients:
3 red bell peppers |
1 (2 lb) beef tenderloin, trimmed |
2 tablespoons olive oil |
2 tablespoons herbes de provence |
6 ciabatta rolls |
6 tablespoons mayonnaise |
1/2 lb brie cheese, chlled and cut into 1/4-inch thick slices |
2 cups watercress |
6 eggs, hard-boiled, peeled and sliced |
Directions:
1. Char peppers over gas flame or in a broiler until blackened on all sides, turning occassionally. Transfer to medium bowl and cover with plastic wrap and cool. Peel, seed and cut peppers lengthwise into 1/2 inch wide strips (***or use jarred roasted red peppers).
2. Brush beef with oil, sprinkle with herbes de Provence, salt and pepper. Let stand for 30 minutes at room temperature while preparing grill (medium high heat).
3. Grill beef to desired doneness, turning occasionally (30 minutes for rare). Transfer beef to a plate and chill uncovered until cold (4 hours).
4. Slice beef.
5. Cut rolls horizontally in half.
6. Spread mayonnaise and mustard over cut sides of rolls.
7. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of the rolls. Cover with roll tops.
8. **** Can be made one day ahead - wrap in foil and refrigerate.****.
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