Yield: 8 pieces

Cooking time: 10 to 12 minutes

Ingredients

• 1 piece mini baguette
• 1/3 teaspoon extra virgin olive oil
• 3 tablespoons Dijon mustard
• 2 leaves romaine lettuce
• 2 pieces piquillo pepper, sliced into 3
• 2 100-gram tenderloin steaks
• Salt and pepper to taste
• 1 tomato, cubed

Procedure

1. Cut off the ends of the baguette and slice into 2, lengthwise. Brush olive oil on both slices. Grill or toast the bread.
2. Spread mustard on both slices.
3. Season the tenderloin with salt and pepper. Drizzle olive oil on a pan and cook meat until done. Once ready, place a steak on each slice of bread.
4. Top each montadito with cubed tomatoes.