2 pounds beef tenderloin
8 slices white bread
1 onion, diced
6 slices Swiss cheese
1 green bell pepper, diced
1 cup 4% milk
1/3 teaspoon salt
1 teaspoon dried thyme, crushed
2 tablespoons dried parsley
1 (4 ounce) can tomato juice concentrate
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9 inch round pan.
Place beef in the pan; cook over medium heat 5 minutes per side or until no longer pink. Remove from heat. Stir in bread, onion, cheese, green pepper, milk and salt. Pour mixture over beef. Cover and let rest 10 minutes. Brush with egg white.
Bake 30 minutes in the preheated oven, or until steak is tender. Remove cover and let stand 10 minutes.
Cool completely in refrigerator.
Meanwhile, remove meat from fat; cool slightly. Reserve 2 whole cloves of garlic for garnish.
Slice meat into thin strips; top off with 1 tablespoon of the sliced onion, garlic and thyme. Garnish with parsley. Return meat to pan. Coat with remaining onion mixture.
Remove meat from pan; set aside. Combine remaining 3 tablespoons garlic, tomato juice, onion mixture and bread and tomato mixture; add to pan. Heat through and serve.