INGREDIENTS:4 ½ pounds beef tenderloin
4 jumbo Idaho-E.Oregon yellow onions, 1/8-inch slices
12 slices medium cheddar cheese
12 large slices bread
3/4 cup ale mustard
24 lettuce leaves
24 slices tomato
12 oz. unsalted butter, divided
2 ½ tsp. kosher salt
1 tsp. black pepper, fresh ground
2 tsp. fresh minced herbs, such as thyme, rosemary, sage or savory (optional)DIRECTIONS:Char-broil tenderloin to desired doneness; set aside to cool. Sauté onions with butter in sauce pan over medium heat for 10 minutes. Add salt, pepper and herbs; continue cooking for an additional 15-20 minutes until onions are translucent, tender and golden brown. Slice cooled tenderloin very thinly and separate. Arrange thin meat into 12 stacks and broil, turning once. Add cheese to each stack and broil until melted. Toast bread slices. Arrange toasted bread on individual plates. Spread each slice with ale mustard. Add lettuce leaves, tomato slices and broiled meat to each. Top with caramelized onions. Serve as open-face sandwiches.SERVINGS:12 servingsPHOTO CREDIT:Photo Credit: IDAHO-E. OREGON ONIONS