recipes barefoot contessa

Beef and Horseradish Sauce Sandwich (Serves 4)

Copyright 2005, Ina Garten, All Rights Reserved


Photo: Courtesy of Food Network

For the beef:
2 to 3 pounds filet of beef, trimmed and tied
1 tablespoon unsalted butter at room temperature
1 teaspoon Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper

For the sandwich:
1 loaf health or 7-grain bread
Mustard Horseradish Sauce
1 bunch arugula
Kosher Salt
Freshly ground black pepper
Unsalted butter at room temperature

For the Mustard Horseradish Sauce
3/4 cup good mayonnaise
1 ½ tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt

Preheat the oven to 500 degrees.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven 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 allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

To make the sandwiches, cut the bread into ¼ in thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter-side down, on top of the beef.

For the Mustard Horseradish Sauce
Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.