Yield: 36 sandwiches.
1 whole tenderloin (4 to 5 lb.)
as needed, nonstick cooking spray
36 mini rolls
3 5-oz. packages of Garlic & Fine Herbs Boursin Cheese
4 red bell peppers, roasted, peeled, seeded, cut into thin strips
2 bunches arugula
to taste, Creole seasoning blend
Slice tenderloin into small medallions, about 2 ounces each, and season on both sides with Creole seasoning blend. Spray seasoned medallions lightly with nonstick olive oil. Cut each roll in half and spread with Boursin Cheese. Place beef medallions on a hot grill and cook to medium-rare, about 1 minute per side. Place a few leaves of arugula, a few strips of roasted pepper and a hot slice or two of tenderloin on each roll. Slice and serve immediately.
