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My husband and I bought a giant box of premium meats and our goal was to cook each piece of meat differently so we never ate the same thing twice.  Over the weekend we sat pondering different ideas how we could prepare tenderloin for lunch.  I suggested grilling it and making a steak sandwich on french bread.  He then went straight to the refrigerator and started pulling out ingredients to make a marinade and a special sauce to put on the sandwich.  The result was better than I pictured in my head.  The taste of the sauce took me by surprise.  The cayenne pepper added a pleasant spice that is sure to warm you up and clear your sinuses on a cold winter day.

The marinade for the tenderloin was just a quick garlic, rosemary, parsley, olive oil with salt and pepper.  We marinaded only long enough to create our own version of an andalouse sauce.  Amine calls it andalouse but since it doesn’t include any type of tomato I think it needs its very own name.

Since we live in a high rise condo and can’t have a traditional barbecue grill on our balcony.  We discovered that this grill/griddle fits perfectly on our glass stove top and grills just like a traditional grill does.

Ingredients:
2 (6 ounce) beef tenderloin
2 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 sprig fresh rosemary, chopped
3 tablespoons fresh parsley, chopped
salt and fresh ground black pepper
2 scallions

Instructions: In large bowl marinade tenderloin with olive oil, garlic, rosemary, salt and pepper.  Cover and refrigerate for approximately 1 hour.  Grill whole scallions alongside tenderloin.  Cook tenderloin until it reaches your liking.

Sauce:
4 tablespoons of Mayonnaise
8 to 10 leaves of basil, chopped finely
1 garlic clove, 1 table spoon of crushed
ground cayenne pepper,
1 pinch of salt and fresh ground black pepper

In a bowl mix mayonnaise, chopped basil, garlic, cayenne pepper, salt and pepper and stir. If you choose to have a creamy texture like ours you can put sauce in food processor or a grinder until you reach your desired consistency. Either way it will be delicious.  I think my husband was just getting carried away and decided to experiment (dirty more dishes).

Spread a generous amount of sauce on one side of the bread, add sliced steak, top with more sauce and add the scallions.  Also, once our tenderloin steak sandwiches were assembled we kept them opened and put them under the broiler for 3-4 minutes until the bread became toasted.