Beef Tenderloin Sandwiches With Horseradish Spread

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Emeril's Essence
		= (see Bayou blast recipe)
3/4 teaspoon	3.8ml	Cracked black peppercorns
3/4 teaspoon	3.8ml	Salt
1		Beef tenderloin - (2 lbs) - trimmed of fat
1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	Prepared horseradish
1 teaspoon	5ml	Fresh lemon juice
2 cups	474ml	Baby arugula - rinsed, patted dry
2 teaspoons	10ml	Extra-virgin olive oil
1 teaspoon	5ml	French bread loaf - halved lengthwise, (large)
		And lightly toasted
1		Tomato - thinly sliced (large)
1/2 lb	227g / 8oz	Parmigiano-Reggiano - shaved with a
		Vegetable peeler

Recipe Instructions

Preheat the oven to 350 degrees.

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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E40) - from the TV FOOD - NETWORK

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