1 Pound Beef Tenderloin steaks (about 2 small ½” filets)
1 tablespoon Olive Oil
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
For the sandwich:
4 French Rolls (sandwich sized – approx. 4”)
1 (2-ounce) chunk of good Parmesan cheese
3 ounces butter, at room temperature (optional)
1 bunch baby arugula
Kosher salt
Freshly ground black pepper
For the Lemon Horseradish Sauce:
1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoon Lemon zest
½ teaspoon Kosher salt
Instructions
To Prepare Sauce:
Whisk together horseradish, sour cream, lemon zest and salt in a small bowl. Serve at room temperature.
Sandwich Directions:
For the Meat:
Heat grill to high. Rub meat with olive oil and season with course salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill, cover it tightly with aluminum foil and let rest 5 minutes. Slice into ¼-inch thick slices.
To make the sandwiches, cut the bread in half. Spread with unsalted butter and grill until brown. Remove to spread thickly with the Lemon Horseradish Sauce. Top with slices of beef, arugula, and parmesan shavings.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2011/05/15/his-and-hers-steak-sandwich/