Being an avid hunter, I’ve eaten my share of tenderloin. It’s one of the finest cuts of meat on any animal, whether it’s pork or beef or that from wild game such as deer, elk or moose.
Mike Lamoine, one of my grandson’s Cal Ripken youth baseball coaches, passed a couple of elk tenderloins my way after his freezer went on the fritz a couple of days ago. I’m planning to marinate and cook them on the grill this week while we have family visiting from Cincinnati.
Here’s another recipe for tenderloins that looks mighty tasty and one I might have to try in the future.
Grilled Tenderloin Mini-Sandwiches
1 whole tenderloin (4 to 5 pounds)
Nonstick cooking spray
3 5-ounce packages Garlic & Fine Herbs Boursin Cheese
4 red bell peppers, roasted, peeled, seeded and cut into thin strips peeled and seeded
2 bunches arugula
Creole seasoning blend, to taste
Slice the tenderloin into small medallions, about 2 ounces each, and season on both sides with Creole seasoning blend. Spray seasoned medallions lightly with nonstick olive oil.
Cut each roll in half and spread with boursin.
Place beef medallions on a hot grill and cook to medium-rare, about 1 minute per side.
Place a few leaves of arugula, a few strips of roasted pepper and a hot slice or two of tenderloin in each roll. S and serve immediately.
Yield: 36 sandwiches.
Approximate nutritional analysis per sandwich: 184 calories, 10 grams fat, 11 grams carbohydrates, 13 grams protein, 40 milligrams cholesterol, 202 milligrams sodium, 1 gram dietary fiber, 48 percent of calories from fat.