Makes 8 - 10 servings: Paula Deen Magazine
Ingredients:
3lb beef tenderloin, trimmed
1 tablespoon olive oil
salt and pepper
Avocado Ranch Sauce
16 oz loaf french bread, split in half horizontally
2 cups shredded lettuce
2 tomatoes, thinly sliced
8 slices bacon, cooked until crisp
5 hard boiled eggs, peeled and thinly sliced
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil
Rub tenderloin with olive oil. Sprinkle with salt and pepper. place on prepared baking pan, and bake for 30 minutes or until a meat thermometer inserted into thickest portion registers 130 degrees. Let stand for 10 minutes - cut into thin slices.
Spread ranch sauce on cut sides of bread. Top bottom half of bread with lettuce, tomato, tenderloin, bacon, and egg slices. Cover with top half of bread - cut into slices to serve.
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