2 pounds beef tenderloin
Olive oil
Salt
1/4 to 1/3 cup cracked black pepper
8 1-inch slices of Italian bread (tossed in olive oil, salt and pepper and toasted until slightly golden)
1/2 cup Creole Mustard
8 1/4-inch slices (about 1-ounce each) of Desoto cheese
1/2 small Vidalia onion, julienned
1 roasted red pepper, julienned
1 roasted yellow pepper, julienned
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