Beef Tenderloin Sandwiches with Horseradish Spread

• Meat

  • 1 (2-pound beef tenderloin

• Produce

  • 2 cups Baby arugula
  • 1 Tomato, large

• Condiments

  • 2 tbsp Horseradish, prepared
  • 1 tsp Lemon juice, fresh
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 3/4 tsp Peppercorns, cracked black
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 large loaf French bread

• Dairy

  • 1 1/2 cups Parmigiano reggiano

• Other

  • 1 tablespoon Essence

Found on emerils.com

Ingredients

• One (2-pound) beef tenderloin (center cut if available), trimmed of fat
• 2 tablespoons olive oil
• 1 tablespoon Essence
• 3/4 teaspoon cracked black peppercorns
• 3/4 teaspoon salt
• 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, about 24-inches long, halved lengthwise and lightly toasted
• 1 large tomato, thinly sliced
• 1 1/2 cups Parmigiano-Reggiano, shaved with a vegetable peeler, from about 1/4 pound piece

Directions

• One (2-pound) beef tenderloin (center cut if available), trimmed of fat 2 tablespoons olive oil 1 tablespoon Essence 3/4 teaspoon cracked black peppercorns 3/4 teaspoon salt 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, about 24-inches long, halved lengthwise and lightly toasted 1 large tomato, thinly sliced 1 1/2 cups Parmigiano-Reggiano, shaved with a vegetable peeler, from about 1/4 pound piece