Directions

• In a small bowl, combine 2 tablespoons oil and herbes de Provence.
• Rub over tenderloin; cover and refrigerate for 2 hours. Place
• mushrooms in a small bowl; toss with vinegar and remaining oil.
• Cover and refrigerate until grilling.
• In a large skillet, cook the onion, sugar, salt and pepper in oil
• over medium heat for 15-20 minutes or until golden brown, stirring
• frequently. Remove from the heat; stir in vinegar. Set aside.
• In a small bowl, combine the sauce ingredients. Cover and refrigerate
• until serving.
• Grill tenderloin and mushrooms, covered, over medium heat for 8-10
• minutes on each side or until meat reaches desired doneness (for
• medium-rare, a meat thermometer should read 145°; medium,
• 160°; well-done, 170°) and mushrooms are tender. Let
• tenderloin stand for 10 minutes.
• Meanwhile, brush both sides of bread with butter. Grill over medium
• heat for 1 minute on each side or until browned. Toss salad greens
• with vinaigrette. Cut tenderloin and mushrooms into thin slices.
• Divide mushrooms among four slices of bread. Layer with roasted
• peppers, greens and another slice of bread. Top each with onion
• mixture and beef. Spread sauce over remaining slices of bread; place
• over beef. Cut each sandwich diagonally in half. Yield: 4-8
• servings.