Tony’s Philly-Style Steak Sub

Tony’s Philly-Style Steak Sub
Yields 25 people
1ea  Beef Tenderloin cleaned (silver-skin & fat removed)

Beef Rub

2T  Toasted Fennel Seeds
2T  Granulated Garlic
1T  Paprika
2T  Dried Rosemary
2T  Thyme
1T  Tarragon
2T  Oregano
1T  Blackened Seasoning (Paul Padone)
2T  kosher salt
½ T  ground black pepper

Procedure:
1.  Mix with 2 cups Olive oil
(Additional oil may be needed to form desired pasted consistency)
2.  Apply rub to tenderloin and allow to sit fir 1 day wrapped in saran wrap
3.  Cook for 25-40 minutes on a closed grill at high heat until reaching an internal temperature of 130˚

Italian Broccoli (Rapini)
2 bunches  Broccoli washed with stems trimmed
2 cups   Olive oil
4   cloves garlic
To Taste
  Kosher salt
  Black pepper
  Curry
Place oil in warm sauté pan adding garlic & greens.  Cook 6-8 minutes and add seasoning.  Let cool

P.S. – I said Curry!!!!! So when I started to infuse my Rapini with curry – it just went to another level.

Boursin Cheese Spread
1lb  Boursin Cheese
½ lb  Cream cheese
¼ cup  Goat cheese
¼ c  chopped cilantro
¼ c  parsley
¼ c  white wine 
To Taste salt & pepper

Whip cream cheese and add remaining ingredients to form smooth spread. Apply spread to toasted bread.