Grilled Steak and Portobello Stacks Recipe

Ingredients

2 tablespoons plus ¼ cup olive oil, divided 1 tablespoon herbes de Provence 1 beef tenderloin roast (1-¼ pounds) 4 large portobello mushrooms 2 tablespoons balsamic vinegar

BALSAMIC ONION: 1 large onion, halved and thinly sliced 4-½ teaspoons sugar ½ teaspoon salt ½ teaspoon pepper 1 tablespoon olive oil 2 tablespoons balsamic vinegar

HORSERADISH SAUCE: ½ cup sour cream 1-½ teaspoons prepared horseradish ¼ teaspoon Worcestershire sauce

SANDWICHES: 12 slices white bread ¼ cup butter, melted 4 cups spring mix salad greens 2 tablespoons red wine vinaigrette ¾ cup julienned roasted sweet red peppers

Directions

In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling.

In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside.

In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving.

Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) and mushrooms are tender. Let tenderloin stand for 10 minutes.

Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices.

Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half. Yield: 4-8 servings.

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