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Grilled Steak Sandwiches with Brie, Roasted Peppers, and Watercress

['3 large red bell peppers', '1 2-pound beef tenderloin, trimmed', '2 tablespoons extra-virgin olive oil', '2 tablespoons dried herbes de Provence', '6 ciabatta rolls', '6 tablespoons mayonnaise', '6 tablespoons Dijon mustard', '1/2 pound Brie, chilled, cut into 1/4-inch-thick slices', '2 cups (loosely packed) watercress', '6 hard-boiled eggs', 'peeled', 'sliced']

Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)

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