Steak Sandwiches, Brie, Roasted Peppers, & Watercress

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 1/2 large green bell pepper
• 2 lbs beef tenderloin, trimmed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dried herbes de provence
• 6 ciabatta, rolls or
• 6 kaiser rolls
• 6 tablespoons mayonnaise
• 6 tablespoons dijon mustard
• 1 tablespoon prepared horseradish
• 1/2 lb brie cheese, chilled, cut into 1/4-inch slices
• 2 cups watercress, loosely packed
• 6 hard-boiled eggs, peeled and sliced

Recipe

• 1 peppers:.
• 2 char peppers over gas flame or in broiler until blackend.
• 3 transfer to medium sized bowl.
• 4 cover with plastic wrap and cool.
• 5 peel, seed and cut peppers lengthwise into 1/2 inch wide strips. (can be made 1 day ahead, cover and refrigerate.).
• 6 tenderloin:.
• 7 brush beef with oil; sprinkle with herbes de provence, salt and freshly ground pepper.
• 8 let stand 30 minutes at room temperature.
• 9 prepare barbecue (medium-high heat).
• 10 grill beef to desired doneness, turning occasionally, about 30 minutes for rare.
• 11 transfer beef to plate.
• 12 chill uncovered until cold, about 4 hours.
• 13 to prepare sandwiches:.
• 14 slice beef.
• 15 cut rolls horizantally in half.
• 16 mix mayonnaise, horseradish and mustard together and spread over cut sides of rolls.
• 17 arrange beef, brie, watercress, eggs and pepper strips on bottom half of rolls.
• 18 cover with top of rolls.
• 19 can be made 1 day ahead. wrap in foil and refrigerate.