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VIP Filet Sandwich



VIP Filet Sandwich

Serves 4


  • 1 1/4 pounds Certified Angus Beef ® tenderloin roast (or 4 pieces tenderloin filet)
  • 4 buttermilk biscuits, cut in half
  • 4 tablespoons whole-grain mustard
  • 16 spinach leaves
  • 1 (1 1/2-ounce) jar roasted red peppers, thinly sliced
  • 3 tablespoons olive tapenade
  • 1 tomato, thinly sliced
  • Salt and pepper to taste


  1. Season filet with salt and pepper on all sides and grill over medium-high heat desired doneness. Let rest 5 minutes and thinly slice.
  2. To create sandwich, spread mustard on bottom half of biscuits. Top with sliced beef, 4 spinach leaves, red pepper and tomato slices.      Spread tapenade on biscuit top to complete sandwich.

Nutrition Information

Fat: 25 g
Saturated Fat: 6 g
Cholesterol: 94 mg
Carbohydrate: 38 g
Dietary Fiber: 8 g
Protein: 41 g
Sodium: 1328 mg
Iron: 66% of Daily Value

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