Well, if July 4th isn't upon us already. Wasn't it just cold and rainy?
Black and Bleu Tenderloin Sandwich
From Andy Drobac, executive chef, Brocach Irish Pub
1 sourdough baguette (Madison
Sourdough makes a good one)
2 lbs. beef tenderloin
1/2 lb. of your favorite bleu cheese (we
use Cashel Bleu)
1 stick butter at room temp
Season tenderloin liberally with salt and freshly ground black pepper. Heat cast iron skillet over high heat until very hot. Sear tenderloin on four sides, for two minutes a side. Remove tenderloin from pan and allow to cool (this can be done a day ahead of time, store tenderloin in cooler). Mix bleu cheese and butter and spread on both sides of baguette. Slice tenderloin and place on baguette. Dress arugula in olive oil and place on top of roast beef. Close sandwich and wrap tightly. Eat within a couple of hours.