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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Beef Tenderloin Sandwiches


3 pounds Whole beef tenderloin, cleaned and trimmed

1 cup Wishbone Italian dressing

1/4 cup Worcestershire Sauce

2 Tbsp Steak Seasoning (page xxx)

2 dozen Small rolls, cut in half, crosswise

5-6 cups Wood chips, soaked in water


Honey Spiked Dijon Mustard

Horseradish Cream Cheese Spread

Roasted Garlic Mayonnaise




Combine the Italian dressing and Worcestershire Sauce and rub the outside of the tenderloin. Marinate for 30-45 minutes.

Prepare the grill. Sprinkle the tenderloin with the steak seasoning. Sear the tenderloin over direct medium heat for 15 minutes. Turn it one quarter turn every 4-5 minutes during the searing process.

Move the tenderloin to cook over indirect heat and cook until desired doneness is reached., 20-30 minutes for medium rare (135 degrees). Turn the tenderloin once every 15 minutes during this stage. Remove the tenderloin from the grill and allow it to rest for 5-10 minutes before carving.

Slice into thin slices. Place two-three slices on a roll and top with one or more of the following sauces.

Yield: 24 small sandwiches

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