Ingredients:
Yields 20-24 biscuits, serving four
1 pound Certified Angus Beef tenderloin steaks
Salt and pepper, to taste
2 portobello mushrooms, grilled and sliced thin
4 ounces shredded Monterey Jack cheese
4 sweet potato biscuits, sliced in half (see recipe)
4 slices center-cut bacon, cooked
1/4 cup roasted red pepper, sliced
1/4 cup spring mix salad greens
2 tablespoons light mayonnaise

Instructions:
Preheat grill to medium-high. Season filet with salt and pepper, and grill to medium rare or desired doneness. Remove steaks from grill, let rest 5 minutes and slice.
Preheat oven broiler. Arrange mushrooms on baking sheet in circles to fit biscuits. Sprinkle cheese evenly over mushrooms and broil 30-60 seconds, until cheese melts.
Assemble sandwiches by stacking steak on biscuit bottom and adding bacon, mushrooms and cheese, peppers, greens and biscuit tops spread with mayonnaise.