Tenderloin Cobb Sandwich

Apparently, I have a thing for making sandwiches on the weekends....I'm going to start craving these now!  This was so so so so good!!  Ross and I decided we might always cook beef tenderloin this way - it was so tasty!!  This was like heaven sandwich on a plate :)  Add in some salt and vinegar chips and I'm one happy girl!!  YUMMY!!

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.