Picnic Time

Well, if July 4th isn't upon us already. Wasn't it just cold and rainy?

Somehow the weather heated up just in time for a great 4th of July picnic. Sometime back in December when it was cold, I was doing research for an article that just got published in Madison Magazine (yay! my first!). It features recipes from a few of Madison's favorite chefs. I loved all of the recipes that the chefs submitted (many did not get into the article:(. The Black and Bleu Tenderloin sounds especially yummy right now, so I printed that recipe below.

What are you taking on your picnic?

Black and Bleu Tenderloin Sandwich

From Andy Drobac, executive chef, Brocach Irish Pub

Ingredients:
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
Baby arugula
Olive oil

Instructions:
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.