Ingredients
For the beef:
- 2 to 3 pounds fillet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
For the sandwich:
- 1 loaf health or 7-grain bread
- Mustard Horseradish Sauce, recipe follows
- 1 bunch arugula
- Kosher salt
- Freshly ground black pepper
- Unsalted butter at room temperature
Directions
Preheat the oven to 500 degrees F.
Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
Mustard Horseradish Sauce:
- 3/4 cup good mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 tablespoon prepared horseradish
- 2 tablespoons sour cream
- Kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
Yield: 1 cup
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By Chef Jack B
Van Nuys, CA
on February 08, 2013
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Simply put - delicious! I have made this several times and as a professional chef mad no changes to the sauce except adding a little more horseradish. Both my kids and wife and my clients ( an entertainment executive and his kids's request this a couple of times a month.So this is how I make it; make my own whole bread and mayonnaise {this way I know whats in them, all natural ingredients and use a Prime cut of Beef tenderloin, put a thick layer of the sauce on the bottom piece of bread, roll up the beef slices, put a slice of Provolone on top of them, stick under the broiler just until the cheese starts to melt,then the Arugula a little more sauce on the top of the Arugula, and finally put the buttered slice of bread on top of that. served with Kettle Backyard Barbecue potato chips, a homemade dill pickle, and a good old American beer - Root beer for the kids. Try it - you will not be disappointed .
By Tastes of Tina
on December 09, 2012
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I only made the horseradish cream for roast beef and it was delicious! I did not have sour cream so used a half of a lemon to sour it up a bit. Loved it.
By I LUV PASTA
New Jersey
on July 14, 2012
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I would pay $$$ to eat like this -- like a king!
This was the best roast beef sandwich I ever had!! So fancy.
You don't have to break the bank to make this sandwich. I used club steaks that were on sale instead of filet mignon. I still put the steak in at 500 degrees, but I just used a meat thermometer to tell me when it was ready instead of the 22 minutes or so she says to roast it at. It was so delicious, so mouthwatering and flavorful. We dipped the sandwiches in extra horseradish-mustard sauce.
Definitely make this for a nice occasion -- or any occasion. Served it with cabernet sauvignon. a superb meal.
Read all 51 reviews