Grilled Beef Tenderloin Tesquetango

1 each peeled and trimmed beef tenderloin

1/2 c olive oil

S & P

2 tsp. chopped Mexican oregano

3 tsp. chopped cilantro

Combine the spices and the herbs with the oil.  Coat the tenderloin and grill over med - high heat to desired doneness.

1 container "fresh cut" salsa

2 c shredded queso cheese

1/2 c melted butter

1 loaf french bread, split in half

Butter the bread and grill until toasted.  Slice the grilled tenderloin, about 1/2' thick.  Place the sliced beef on top of the toasted bread, layer on the salsa and the cheese.

Enjoy this open faced sandwich with your favorite salad.