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Jean-François Burman
by Jean-François Burman

Tenderloin Cheesesteak


You will also need

Butcher string


  1. Preheat your grill for medium heat;
  2. In a preheated skillet, sauté the vegetables with canola oil and balsamic vinegar. Add salt and pepper to taste;
  3. Cut the tenderloin lengthwise to open like a book. Place the provolone cheese and grilled vegetables inside and close with butcher strings. Season the exterior with salt, pepper and garlic powder to taste;
  4. Grill over direct heat for 8 to 10 minutes per side or until the internal temperature of the meat reaches 145°F on an instant read thermometer. Take out of the grill and let rest for 5 minutes;
  5.  Cut into slices of 1¼ thick and serve.

Goes well with sriracha mayo

Useful for this recipe

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