Cooking Beef Tenderloin Sandwiches

Beef Tenderloin Sandwiches
1 center-cut beef tenderloin roast (2 to 3 pounds), not tied
1/3 cup sun-dried tomato spread
2 tablespoons finely chopped parsley
Assorted breads and rolls
Nutty Herb-Cheese Spread (recipe)
Caramelized Onion Relish (recipe)
Preparation :
Heat oven to 425°F. Make horizontal cut through center of beef roast, parallel to surface of meat. Cut to, but not through, opposite side. Open meat so it lies flat. Combine sun-dried tomato spread and parsley. Spread lengthwise on 1/2 of meat. Fold other 1/2 of meat over to form original shape of roast. Tie at 1-1/2 to 2-inch intervals with kitchen twine; trim off excess twine. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in sun-dried tomato filling. Roast in 425°F oven 35 to 40 minutes for medium rare. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Refrigerate roast for several hours or until chilled. If desired, roast can be wrapped tightly in aluminum foil and refrigerated up to 2 days. Carve roast into 1/4-inch thick slices. Assemble sandwiches as desired with breads, spread and relish.

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