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2012-05-18Tenderloin Caprese Sandwich: Fresh Mozzarella, - 6 inch Crusty Rolls, - 6 inch Filets of Sirloin or Filet Mignon, Tomatoes, Fresh Basil Leaves, Olive Oil, Salt and Pepper
Tenderloin Caprese Sandwich

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Tenderloin Caprese Sandwich

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  • 12 oz. Sorrento® Fresh Mozzarella, cut in 1/2 inch slices
  • 4 - 6 inch Crusty Rolls
  • 4 - 6 inch Filets of Sirloin or Filet Mignon
  • 2 Tomatoes
  • 1/2 lb. Fresh Basil Leaves
  • Olive Oil
  • Salt and Pepper, to taste


Turn on grill to high temperature. Slice bread lengthwise and open up. Drizzle with olive oil and set aside. In a small blender/chopper, blend basil leaves with two tablespoons of olive oil to make pesto spread. Slice tomatoes and Fresh Mozzarella Cheese into 1/4 inch thick slices. Drizzle filets with olive oil, and dust with salt and pepper. Reduce heat to medium and grill filets for 2 ½ minutes per side to medium-rare. Slightly toast the rolls on grill and add cheese to filets to melt. Remove rolls, spread with a thick layer of pesto and tomatoes. Add steak with cheese and top with the other half of roll. Cut in half and serve.


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