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.