| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- Preheat the oven to 500 degrees F. (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 allow it to rest at room temperature 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 it 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 755 |
| Total Fat | 42 g |
| Saturated Fat | 20 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 154 mg |
| Sodium | 782 mg |
Reviews
We loved this… It didn’t smoke our house up but we cleaned out oven last week. Will definitely make again 🙂
Looks good
Why does “Guest” review this recipe as 5 stars one day and then review 4 days later with one star saying to stay away from this recipe?
I cooked my 1 1/2 pound filet of beef (filet mignon) low and slow at 275 for one hour. Removed when meat thermometer registered about 140 degrees (temp will increase slightly as it rests). Meat was very tender.
Even though this episode was called ‘Oven Rules” , I was more interested in making the sandwich than how to cook the beef. For those that don’t want to have a smokey house, go to your local deli and ask for thinly sliced, rare roast beef. Go home and drizzle the beef with clarified butter, sprinkle with salt and pepper, wrap in aluminum foil, and put in the oven that is cooking the tomatoes (in the same episode) for about 10 minutes. Good inexpensive alternative and no smokey house. Gooood sandwich!!!!! Put some of those tomatoes on the sandwich for an extra bonus!!
Just served this to my family for football Sunday. They (and I) said it was the best sandwich they have ever eaten. I agree. The blend of flavors was amazing.
I don’t have a convection oven, so my kitchen was a little smoky for the last 10 minutes. Open the doors, set the fans on high…it’s worth it.
To evokativity: she specifically said make sure your oven is clean because it will smoke. She is not irresponsible she warned us. Read directions next time. The recipe is Excellent!!!!
Very, very expensive to make for a sandwich. Truffle butter and temperature=SMOKE. Come on, this is just irresponsible or directions are poorly executed. Not impressed.
Absolutely amazing! Cooked it at 475 for about 24 minutes and it came out perfectly rare. The oven did smoke quite a bit, but nothing a few fans won’t fix! The truffle butter and parm cheese altogether on a soft sourdough french baguette was like harmony! sprinkled some fresh minced garlic on top of the butter and it was perfect. All in all, this sandwich was amazing and will be making it again and again and again and again…
Stay away from this recipe. It smokes the entire house. Butter and 500 degrees? You’ll be calling the fire department! Should have given it 0/5 stars but the site wouldn’t let me.