Rachael Ray: Rachael's Daytime Talkshow
Beef Tenderloin Sammies for a Crowd
These sammies may sound fancy, but they couldn't be simpler to make!
Ingredients
- 1 beef tenderloin
- Extra-virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
- 1 bunch watercress, roughly chopped
- 1 bunch arugula, roughly chopped
- 1 to 2 baguettes
- For the Horseradish-Sour Cream Sauce:
- 1 1/2 cups sour cream
- 2 to 3 heaping tablespoons horseradish
- 1/2 cup breadcrumbs
- For the Mustard-Caper Sauce:
- 3/4 to 1 cup Dijon mustard
- 1/4 cup capers, chopped
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Yields: 6-8 servings
Preparation
Preheat oven 450°F.
Arrange the beef tenderloin on a roasting pan or heavy duty cookie sheet. Drizzle with EVOO and sprinkle with salt and pepper. Transfer to the oven and cook for 15 minutes at 450°F, then turn the oven down to 350°F for 30 minutes, until a thermometer inserted reads 140°F. Let the beef rest for 15 minutes before slicing.
While the meat is resting, combine the ingredients for each of the sauces in separate bowls.
Cut the baguette into 3- to 4-inch chunks and cut each chunk lengthwise for sandwiches. Slice the beef and assemble onto the sliced baguettes. Top each sandwich with your choice of sauce along with a small bunch of arugula or watercress.
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