Grilled Steak Sandwiches with Brie, Roasted Peppers, and Watercress
Luxurious grilled beef tenderloin sandwiches layered with creamy Brie cheese, sweet roasted red peppers, fresh watercress, and sliced eggs on ciabatta rolls. The meat is seasoned with herbes de Provence and served with a combination of mayonnaise and Dijon mustard.
Ingredients
- •3 whole large red bell peppers
- •2 pounds beef tenderloin
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons dried herbes de Provence
- •6 whole ciabatta rolls
- •6 tablespoons mayonnaise
- •6 tablespoons Dijon mustard
- •½ pound Brie
- •2 cups watercress
- •6 whole hard-boiled eggs
- •peeled
- •sliced
Cooking Instructions
- 1.
Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
20 min
- 2.
Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
30 min
- 3.
Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
270 min
- 4.
Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)
15 min
