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 ...
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