Blue Cheese Beef Tenderloin with roasted red peppers and horseradish mustard rolls



  • 3 oz Mezzetta Roasted Red Peppers
  • 1 lb Natural Beef Tenderloin, Whole
  • 2 tbsp extra-virgin olive oil
  • 6 Bolli rolls from deli
  • 6 tbsp Mayonnaise
  • 6 tbsp Jack Daniel's Horseradish Mustard
  • 6 oz Treasure Cave Blue Cheese Crumbles
  • 2 cups baby spinach


  1. Cut Mezzetta Roasted Red Peppers lengthwise into 1/2-inch-wide strips. Brush beef with oil; sprinkle with salt, and pepper. Let stand 30 minutes at room temperature. Heat oven to 400 degrees. Roast Natural Beef Tenderloin to desired doneness, about 20 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 30 min. Slice beef into thin strips. Spread mayonnaise and Jack Daniel's Horseradish Mustard over cut sides of rolls. Arrange beef, sprinkle with Treasure Cave Blue Cheese Crumbles, spinach, and Mezzetta Roasted Red Peppers strips on bottom half of rolls. Cover with roll tops. Cut in half and serve.