A hearty sandwich that needs only a fresh salad or slices of fresh fruit.
| 12” loaf Italian bread | 1/4 tsp. dried basil |
| butter | 3 Tbs. tomato paste* |
| 1 slice smoked bacon | 1/2 bay leaf |
| 1 1/2 lbs. beef tenderloin | 2 Tbs. butter |
| 1 Tbs. flour | 1 medium onion, sliced |
| 1/4 cup beef broth | 1/2 lb. fresh sliced mushrooms |
| 1/2 cup burgundy wine |
Cut bread exactly in half lengthwise. Hollow out each half, freeze inside stuff for future use. Butter insides of both halves. Toast under broiler just until golden and not black. Cut tenderloin into julienne strips; cutting cross-grain. In large fry pan cook bacon strip. Remove bacon and saute tenderloin until just tender. DO NOT OVER COOK!! Add flour, broth, wine, basil, tomato paste and bay leaf. Simmer for 15 minutes. In another fry pan saute onions and mushrooms in 2 Tbs. butter. Add to meat. Place bread halves on baking sheet; divide mixture between each. Warm in 350F. oven 10 minutes. Slice and serve. Serves 4 - 6.* Buy paste in a tube, keep chilled.