- 1 beef tenderloin, trimmed and tied
- 1-2 Tbs. olive oil
- Salt and pepper to taste
- 2-3 loaves French bread, cut in 64 ?"-thick pieces
- 3 garlic cloves
- Blue cheese sauce (recipe below)
- 3 scallions, chopped
- Arugula topping (recipe below)
- 1/4 cup shaved Parmesan cheese
- 1/4 cup low-fat mayonnaise
- 1/2 cup shredded low-fat cheddar cheese
Preheat oven to 500?F.
Step 1: Place tenderloin in a roasting pan. Rub with olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes. Remove from oven, cover with foil, and set aside. Allow beef to cool fully before slicing.
Step 3: Under the broiler in your oven, toast bread lightly, turn, and toast on the other side. Rub one side of the bread with garlic. Set aside.
Step 4: Slice beef very thinly. Divide bread among three serving platters. Spread one platter of bread slices with the blue cheese sauce, top with a few slices of beef, and add a dollop more sauce. Sprinkle with 2 or 3 pieces of chopped scallion. Cover with plastic wrap.
Step 5: Top bread on the second platter with a few slices of beef, a heaping tablespoon of arugula salad, and 1 or 2 pieces of shaved Parmesan. Cover with plastic wrap.
Step 6: Spread bread slices on the last platter with mayonnaise. Top with a slice of beef and 2 tsp. cheddar cheese. Cover with plastic wrap.
Blue Cheese Sauce: In a small skillet, heat 2 tsp. olive oil. Add 1 or 2 cloves minced garlic; cook for two minutes. Cool. Combine garlic mixture, 1 cup low-fat sour cream, 3 Tbs. blue cheese, and a pinch of salt in a small bowl; chill until serving time.
Arugula Topping: In a large bowl, combine 1 bunch washed and chopped arugula; 2 large tomatoes, chopped; 1 small red onion, thinly sliced; and 1/4 cup of vinaigrette dressing.
Each piece with topping (AVERAGE): 150 calories, 11 g protein, 13 g carbohydrate, 6 g fat (2 g saturated), 1 g fiber, 27 mg cholesterol, 29 mg calcium, 2 mg iron, 197 mg sodium.