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Truffled Filet of Beef Sandwiches

Difficulty:Easy
Prep Time: Minutes
Serves:
Cook Time: Minutes

Ingredients

  • ■   filet of beef
  • ■   unsalted butter
  • ■   Sale di Cervia Sea Salt
  • ■   ground black Tellicherry Peppercorn
  • ■   French baguettes
  • ■   black Truffle Butter
  • ■   Parmigiano-Reggiano cheese
  • ■   baby arugula

Description

1½ to 2 pounds filet of beef, trimmed and tied 1 tablespoon unsalted butter, at room temperature Sale di Cervia Sea Salt Coarsely ground black Tellicherry Peppercorns 2 French baguettes, 18 to 20 inches long 3 ounces black Truffle Butter, at room temperature 2 ounces Parmigiano-Reggiano cheese Fresh baby arugula Preheat the oven to 500 degrees. Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the plain butter all over the beef with your hands. Sprinkle the beef evenly with 1½ teaspoons Cervia Salt and 1½ teaspoons Tellicherry Pepper. Roast 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 15 minutes. Remove the strings and slice the filet about ¼ inch thick. Open 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 and sprinkle it with Cervia Salt and Tellicherry Pepper. Using a vegetable peeler, shave the Parmigiano-Reggiano over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away. Recipe adapted from and photo courtesy of www.barefootcontessa.com

  • 1. Preheat the oven to 500 degrees.
  • 2. Place the beef on a sheet pan and pat the outside dry with a paper towel.
  • 3. Spread the plain butter all over the beef with your hands.
  • 4. Sprinkle the beef evenly with 1½ teaspoons Cervia Salt and 1½ teaspoons Tellicherry Pepper.
  • 5. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • 6. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
  • 7. Remove the strings and slice the filet about ¼ inch thick.
  • 8. Open the baguettes lengthwise but not all the way through.
  • 9. Spread the bottom halves generously with the Truffle Butter.
  • 10. Top with a layer of sliced beef and sprinkle it with Cervia Salt and Tellicherry Pepper.
  • 11. Using a vegetable peeler, shave the Parmigiano-Reggiano over the sliced beef on each sandwich.
  • 12. Finish with a sprinkling of arugula leaves.
  • 13. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away.
  • 14. Recipe adapted from and photo courtesy of www.barefootcontessa.com

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