Roast Beef Tenderloin Open Faced Baguette Sandwich


  • 1 beef tenderloin roast, 3lb
  • ½ cup Eadrey's Peppercorn Marinade
  • 1 French baguette
  • 4 medium tomatoes
  • 1 cup of rockets or mixed greens
  • ½ cup gorgonzola cheese (crumbled)
  • Mustard or mayonnaise
  • 1 tbs of chopped chives


  1. Place the beef in a large roasting pan.
  2. Pour the Eadrey's Peppercorn Marinade liberally all over roast.
  3. Set roast aside for ½ hour to marinate.
  4. Heat oven to 400°F.
  5. Place roast in oven for 40 min.
  6. Remove from the oven, cover with foil and rest for 20 min.
  7. Slice tomatoes into thin slices.
  8. Slice French baguette lengthways down the center and butter on both sides.
  9. Lightly grill bread, butter side down, on a hot grill.
  10. Remove baguette from grill.
  11. Spread mustard or mayonnaise to taste on each baguette.
  12. Add the rockets/mixed greens and sliced tomatoes to each.
  13. Thinly slice and place roast beef on top.
  14. Sprinkle crumbled gorgonzola and chives over everything (as in picture).
  15. Cut each baguette half into four pieces.

Serves 4 - 6.   Enjoy!