GRILLED TENDERLOIN SANDWICH WITH WISCONSIN FONTINA

2 to 2 1/2 pounds center cut beef tenderloin
extra virgin olive oil
salt and pepper to taste
1 cup sour cream
3/4 cup Wisconsin Asiago cheese, shredded
2 tablespoons bottled roasted garlic, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 large red bell pepper, sliced into rings
1/2 cup butter, melted
1 loaf (16 ounces) French bread, sliced in half lengthwise and crosswise
8 ounces Wisconsin Fontina or Gouda cheese, sliced

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 a small bowl, combine Sour Cream, Asiago, roasted garlic, salt and pepper; mix well. Set aside.

Sear beef over direct heat for 10 to 12 minutes. Move to indirect heat until the internal temperature reaches 140 degrees F. Remove and let stand.

Brush pepper rings with butter; grill for 5 minutes.

Brush cut sides of bread with butter and 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 Fontina Cheese. Top with bread. Wrap in foil; grill for 5 minutes.

Unwrap and cut each into 3 sandwiches.

Servings: 6
Source: Wisconsin Milk Marketing Board, Inc.