Beef Tenderloin Sandwiches with Horseradish Spread

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Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
15 min
Inactive
10 min
Cook
35 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon Essence, recipe follows
  • 3/4 teaspoon cracked black peppercorns
  • 3/4 teaspoon salt
  • 1 (2-pound) beef tenderloin, trimmed of fat
  • 1/2 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon fresh lemon juice
  • 2 cups baby arugula, rinsed and patted dry
  • 2 teaspoons extra-virgin olive oil
  • 1 large loaf French bread, halved lengthwise and lightly toasted
  • 1 large tomato, thinly sliced
  • 1/2 pound Parmigiano-Reggiano, shaved with a vegetable peeler

Directions

Preheat the oven to 350 degrees F.

In a small bowl, mix together the olive oil, Essence, 1/2 teaspoon cracked black peppercorns, and 1/2 teaspoon 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.

In a bowl, combine the mayonnaise, horseradish, lemon juice, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and whisk to blend. Cover and refrigerate until ready to use.

In a medium-size mixing bowl, toss the arugula with the 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.

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Newest Ratings and Reviews

Read all 10 reviews

  • on July 03, 2010

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    This sandwich was so incredible! The spice rub is unbeatable. I would like to try some sweetness with it, like fig jam or something...other than that, this was amazing(:

    people found this review Helpful.
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  • on May 08, 2009

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    My teenage daughter, who doesn't eat much beef, said this was her favorite dinner, bar none!! I am making it again this weekend for a family gathering. It is an expensive cut of meat, but served in this manner you don't need as much.

    The only change I made was adding some slow roasted roma tomatoes that I had made earlier that same day.

    people found this review Helpful.
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  • on December 19, 2007

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    This was a huge hit at our Christmas party! I did it on mini brioche rolls to go with all the other finger foods we were doing. There was very little left. I would definitely make agian.

    people found this review Helpful.
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