Fillet of Beef Sandwiches
Kerrie Rose
ingredients
- 2 Tblsp olive oil
- 1 Tblsp Essence, recipe follows
- 3/4 tsp cracked black peppercorns
- 3/4 tsp salt
- 1 (2-pd) beef tenderloin, trimmed of fat
- Essence:
- 2 1/2 Tblsp paprika
- 2 Tblsp salt
- 2 Tblsp garlic powder
- 1 Tblsp black pepper
- 1 Tblsp onion powder
- 1 Tblsp cayenne pepper
- 1 Tbslp dried leaf oregano
- For the Dressing
- 1/4 pound blue d’Auvergne or other creamy blue cheese
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 tsps Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- To Assemble
- 1 loaf health or 7-grain bread
- 1 bunch arugula
- Kosher salt
- Freshly ground black pepper
- 2 Tblsp unsalted butter at room temperature
directions
- 1
Preheat over to 350 F.
- 2
In a small bowl, mix together the olive oil, Essence, 1/2 tsp cracked black peppercorns, and 1/2 tsp salt, and spread evenly over the tenderloin. Heat a large ovenproof skillet over medium-high heat. Add the tenderloin and sear on all sides. Transfer to the oven and roast for 25 minutes for medium-rare. Remove from the oven and let rest for 10 minutes. Cut the tenderloin into thin slices.
- 3
In a small bowl, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt and pepper.
- 4
To make the sandwiches, cut the bread into 12 slices, each slice 1/4 inch thick. Spread 6 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
Source: Kerrie Rose
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