Main
Recipes
Beef Tenderloin Sandwiches with Horseradish Spread (Emeril Lagasse) Recipe

Beef Tenderloin Sandwiches with Horseradish Spread (Emeril Lagasse) Recipe

Posted by

Rate It!

Beef Tenderloin Sandwiches with Horseradish Spread (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp olive oil
1 tbsp essence , recipe follows
3/4 tsp cracked black peppercorns
3/4 tsp salt
1 (2-lb) beef tenderloin , trimmed of fat
1/2 cup mayonnaise
2 tbsp prepared horseradish
1 tsp fresh lemon juice
2 cups baby arugula, rinsed and patted dry
2 tsp extra-virgin olive oil
1 large loaf french bread , halved lengthwise and lightly toasted
1 large tomato, thinly sliced
1/2 lb parmigiano-reggiano, shaved with a vegetable peeler
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 350 degrees F.
In a small bowl, mix together the olive oil, Essence, 1/2 teaspoon cracked black peppercorns, and 1/2 teaspoon salt, and spread evenly over the tenderloin. Heat a large ovenproof skillet over medium-high heat. Add the tenderloin and sear on all sides. Transfer to the oven and roast for 25 minutes for medium-rare. Remove from the oven and let rest for 10 minutes. Cut the tenderloin into thin slices.
In a bowl, combine the mayonnaise, horseradish, lemon juice, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and whisk to blend. Cover and refrigerate until ready to use.
In a medium-size mixing bowl, toss the arugula with the olive oil.
Generously spread both sides of the French bread with the horseradish mayonnaise. Top one slice with the sliced roast beef, tomato slices, arugula, and cheese shavings. Top with the remaining slice of bread and press down to close. Slice crosswise into individual sandwiches, and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	577.33 Kcal (2417 kJ)
Calories from fat	366.06 Kcal
		% Daily Value*
Total Fat	40.67g	63%
Cholesterol	110mg	37%
Sodium	3095.69mg	129%
Potassium	539.99mg	11%
Total Carbs	15.24g	5%
Sugars	2.74g	11%
Dietary Fiber	3.18g	13%
Protein	37.06g	74%
Vitamin C	8.1mg	13%
Vitamin A	0.1mg	2%
Iron	3.8mg	21%
Calcium	74.6mg	7%

Amount Per 100 g
Calories	272.98 Kcal (1143 kJ)
Calories from fat	173.08 Kcal
		% Daily Value*
Total Fat	19.23g	63%
Cholesterol	52.01mg	37%
Sodium	1463.73mg	129%
Potassium	255.32mg	11%
Total Carbs	7.21g	5%
Sugars	1.3g	11%
Dietary Fiber	1.51g	13%
Protein	17.52g	74%
Vitamin C	3.8mg	13%
Iron	1.8mg	21%
Calcium	35.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.