Beef Tenderloin Sandwiches With Horseradish Spread Recipe
Servings: 6
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. Emeril's Essence (see Bayou blast recipe)
- 3/4 tsp cracked black peppercorns
- 3/4 tsp salt
- 1 x beef tenderloin - (2 lbs) trimmed of fat
- 1/2 c. mayonnaise
- 2 Tbsp. prepared horseradish
- 1 tsp fresh lemon juice
- 2 c. baby arugula rinsed, patted dry
- 2 tsp extra-virgin extra virgin olive oil
- 1 lrg French bread loaf halved lengthwise, and lightly toasted
- 1 lrg tomato thinly sliced
- 1/2 lb Parmigiano-Reggiano shaved with a vegetable peeler
Directions
- Preheat the oven to 350 degrees.
- In a small bowl, mix together the extra virgin olive oil, Essence, 1/2 tsp. cracked black peppercorns, and 1/2 tsp. salt, and spread proportionately over the tenderloin.
- Heat a large ovenproof skillet over medium-high heat. Add in the tenderloin and sear on all sides. Transfer to the oven and roast for 25 min for medium-rare. Remove from the oven and let rest for 10 min. Cut the tenderloin into thin slices.
- In a bowl, combine the mayonnaise, horseradish, lemon juice, remaining 1/4 tsp. salt, and 1/4 tsp. black pepper, and whisk to blend. Cover and chill till ready to use.
- In a medium-size mixing bowl, toss the arugula with the extra virgin olive oil.
- Generously spread both sides of the French bread with the horseradish mayonnaise. Top one slice with the sliced roast beef, tomato slices, arugula, and cheese shavings. Top with the remaining slice of bread and press down to close. Slice crosswise into individual sandwiches, and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 427 | |
| Calories from Fat 297 | 70% |
| Total Fat 33.35g | 42% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 1124mg | 47% |
| Potassium 206mg | 6% |
| Total Carbs 12.34g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | 1% |
| Protein 19.98g | 32% |
