"This recipe was the grand prize winner in BH&G's 2007 "Your Best Recipes" contest."
creamy dijon-style mustard
beef tenderloin steaks, 1-inch thick
12 1/4 inches
thick slices baguette-style French bread
bottled roasted red sweet pepper, chopped
crumbled blue cheese
Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.
Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper.
For charcoal grills, grill steaks on the rack on uncovered grill directly over medium coals, turning once. Allow 10-12 minutes for medium-rare, 12-15 minutes for medium. Grill bread slices with steaks during the last 2 minutes, or until bread is toasted; turn once.
For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover and grill for times above.
Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak and arrange on bread. Top with red peppers and blue cheese.
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Grilled Steak Bruschetta Salad (cont.)