This is such a delicious and easy- breezy dish. I love to serve it at a party because it looks so beautiful and gourmet on the platter and combines such succulent flavors, textures and colors to create a culinary treat without hours in the kitchen. I had heard of Emeril Lagasse’s “Essence” spice, but had never tasted it. Now I use it on my pot roast and grilled steaks. It is a fabulous combination of flavors! I will include the recipe for the “Essence”, but I have to tell you that I buy it already prepared in the spice section of the grocery store. I can’t imagine it’s any better homemade.
Two memorable times I made this were for my boat party where I invited a few couples out on my boat at sunset and brought this along with some chilled shrimp cocktails, assorted cheeses, fruit kabobs and dessert and when I served this at Mark’s 46th birthday party. It’s nice because it doesn’t need to be piping hot when served.
2 Tbsp. olive oil
1 Tbsp. Essence
¾ tsp. crack black pepper
¾ tsp. salt
1 (2 lb.) beef tenderloin, fat trimmed
½ cup Hellman’s mayonnaise
2 Tbsp. prepared horseradish
1 tsp. fresh lemon juice
2 cups baby arugula, cleaned and patted dry
2 tsp. olive oil
1 large loaf French bread, halved length-wise and lightly toasted
1 large tomato, thinly sliced
½ lb. Parmigiano-Reggiano, shaved with a potato peeler to make nice big shavings
Preheat oven to 350 degrees. In a small bowl, mix the olive oil, Essence, ½ tsp. black pepper, and ½ tsp. 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 (I usually have to add an additional 3-4 minutes). Remove from the oven and let rest for 10 minutes (this is sooo important…don’t cut into the meat in any way before the resting time is done or you won’t have juicy meat). Slice the tenderloin into slices to your liking. I like it at about ½ inch or even less. The end pieces will be a little more done for those who don’t prefer medium-rare.
In a bowl, combine the mayonnaise, horseradish, lemon juice, remaining ¼ tsp. salt and ¼ tsp. pepper and whisk to blend. Cover and refrigerate until you are ready to use it. (This can be done ahead!)
In a medium-sized mixing bowl, toss the arugula with the 2 tsp. olive oil (this makes the arugula look so shiny and appetizing). Don’t do this ahead because once the arugula is hit with oil, it doesn’t stay fresh indefinitely.
Assemble the sandwich either open-face (my preference) or with two slices of bread (too bulky) by topping a slice of the toasted bread with the horseradish sauce, sliced beef, a tomato slice, some arugula, and cheese shavings. You can top with the other slice of bread and cut in half. I prefer to make a platter with the tenderloin, arugula, tomatoes and cheese shavings displayed beautifully side -by -side. I place the bread in a basket nearby and the sauce in a bowl. The platter is colorful and so impressive and it allows your guests to assemble their own sandwich according to their individual preferences! I do offer a verbal tutorial to my guests to get them thinking about how to assemble the luscious gourmet sandwich!
Emeril’s Essence (Creole Seasoning)
2 ½ Tbsp. paprika (the good stuff in the tin container)
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper (finely ground)
1 Tbsp. dried oregano
1 Tbsp. dried thyme
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