Recipe

Beef Tenderloin Sandwiches With Horseradish Spread

Ingredients

FOR THE TENDERLOIN:
2 tablespoons olive oil
1 tablespoon Creole Seasoning
One 2-pound beef tenderloin, trimmed of fat
FOR THE HORSERADISH SPREAD:
3 tablespoons Mayonnaise
1 tablespoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon cracked black peppercorns
TO ASSEMBLE:
2 cups baby arugula, rinsed and patted dry
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 loaf French bread (about 15 inches long), cut crosswise into 1/4-inch-thick slices and lightly toasted
1/2 pound Parmigiano-Reggiano cheese, shaved with a vegetable peeler

Preheat the oven to 350?F.
In a small mixing bowl, mix together the olive oil and Creole seasoning. Spread this evenly over the tenderloin. Heat a large ovenproof skillet over medium-high heat, then sear the tenderloin for 5 minutes on each side in the skillet. Transfer the skillet to the oven and roast for 25 minutes for medium-rare. Remove from the oven and let rest for 30 minutes.
Cut the tenderloin into thin slices.
In a small mixing bowl, combine the mayonnaise, horseradish, salt, and black pepper and whisk to mix. Cover and refrigerate until ready to use.
In a medium-size mixing bowl, toss the arugula with the olive oil, salt, and pepper.
Spread about 1/2 teaspoon of the horseradish mixture on each slice of toast. Top with a slice of beef and a few cheese shavings, then finish with a little of the arugula. Top each sandwich with a slice of toast. Pass on a platter to serve.