Skip to content

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

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more