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1
Place Salt and Pepper (at the top) into a spice grinder and blend together.
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2
Drizzle 2 TBS olive oil into all sides of your beef tenderloin.
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3
Rub salt & pepper mixture onto the tenderloin.
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4
Preheat Oven to 500 degrees.
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5
Heat 2 TBS Olive Oil in a Pan to High Heat.
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6
Sear all sides of the tenderloin in the pan until brown.
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7
This should only take 1-2 minutes per side.
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8
Place tenderloin into a roasting pan and cover in aluminum foil.
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9
Place in oven for about 25 minutes.
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10
Check the temperature after 25 minutes.
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11
Place the thermometer into the center of the tenderloin.
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12
It should register about 125 degrees for rare, 145 degrees for Medium, and 160 degrees for Well-Done.
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13
I prefer mine in the 130-135 degree range (Medium-Rare).
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14
Remember that once you remove from the oven and allow to rest, the temperature will continue to rise for a few minutes.
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15
Once the meat has cooled, cut into thin slices.
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16
I often like to cook the meat a day in advance and slice the day sandwiches are served.
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17
Slice your bread into serving sizes.
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18
I personally love to do this in mini sandwiches (4x4) but do any size you prefer.
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19
These even make great big tailgate sandwiches.
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20
Mix together the mayonnaise, horseradish, mustard, salt and pepper.
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21
I often like to also add a drizzle of olive oil when whisking together for additional flavor.
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22
Spread Mayonnaise sauce on both sides of each bread slice.
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23
Place sliced tenderloin on bottom of sandwich and top with Havarti cheese, tomatoes, and arugula.
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24
Feel free to use a pretty toothpick if serving mini-sandwiches at a party.
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25
Enjoy!
