Monday, January 10, 2011

Truffled Fillet of Beef Sandwiches

I recently took dinner to my boss who was home recovering from surgery. He is a "foodie" like me so I wanted to make something he would enjoy but that wasn't too time consuming for me. I decided to make one of my favorite recipes from the Barefoot Contessa (she's my hero!) Now, I am pleased to share it with you!

Truffled Fillet of Beef Sandwiches
Cook time: 25 minutes Yields: 6 servings


- 1 1/2 to 2 pounds fillet of beef, trimmed and tied
- 1 Tablespoon unsalted butter, at room temperature
- Kosher salt and coarsely ground black pepper
- 2 French baguettes, 18 to 20 inches long
- 3 ounces black truffle butter, at room temperature
- 1 (2-ounce) chunk good Parmesan cheese
- Fresh baby arugula


Preheat the oven to 500 degree Fahrenheit. (Be sure your oven is very clean!)

Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons 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 it allow it to rest for 15 minutes. Remove the strings and slice the fillet about 1/4 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 with salt and pepper.

Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards 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.

Bon Appetit!

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