Smoked Tenderloin Brioche

Smoked Tenderloin Brioche
From: Chef Marshal, The Legacy, Findlay
1 Brioche bread roll, cut in half Red delicious apple, cut into thin slices
Tenderloin of beef Apple cider
bleu cheese crumbles Fresh chopped oregano
Soak a full, trimmed beef tenderloin in 3 cups of pasteurized apple cider overnight.

Prepare your grill coals and add hickory woodchips. Grill drained tenderloin until done, about 130 degrees. All to sit and cool. Top bread with sliced apple, thin sliced beef, And bleu cheese crumbles. Pop under the broiler to lightly melt The cheese, then top with the oregano. You can also use a light drizzle of balsamic vinegar if desired!