I have no words for the sheer deliciousness that was this sandwich. We made it a couple weeks ago. I have never tasted anything like this – one of the best beef sandwiches I’ve ever eaten. This came from Ina Garten’s “Back to Basics” cookbook (my newest of hers). It was amazing. She instructs to roast the beef in a 500 F oven, but we grilled it on high and it worked perfectly. Enjoy!
2 pound beef tenderloin, trimmed and tied with kitchen string for even cooking
1 tbs unsalted butter, at room temperature
Kosher salt and black pepper
2 French baguettes
3 ounces black truffle butter, at room temperature
1 chunk of good Parmesan cheese
Fresh baby arugula or spinach
Preheat your oven to 500 F or preheat your outdoor grill to high heat. Place the beef on a sheet pan if you’re using your oven, or a cutting board if grilling. Pat the outside dry with a paper towel. Spread the unsalted butter all over the beef with your hands. Sprinkle the beef evenly with salt and pepper. Cook with a meat thermometer inserted into the middle. Remove when it is done to your liking, but I highly recommend not cooking it past medium. We cooked it rare.
When done cooking, remove the beef to a cutting board and cover it with aluminum foil. Let it rest at room temperature for 15 minutes. Do not skip this step!
Once it’s rested, remove the strings and slice the filet about 1/4 inch thick.
Split the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the truffle butter. Top with a layer of sliced beef. Using a vegetable peeler, shave the Parmesan into thin shards and scatter them over the beef. Finish with a sprinkling of greens. Fold the sandwiches over and cut into serving sizes.