Steak Sandwiches, Brie, Roasted Peppers, & Watercress

“What can I say? This recipe is awesome! It is easy and tastes superb! The original was in Bon Apetit, August 2005. However, I have tweaked it a bit and here it is. I did not include cooling time but this whole sandwich can be made 1 day ahead.”
1hr 15mins

Ingredients Nutrition


  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.

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