These Beef Tenderloin Sandwiches are great for a picnic. So choose a hardy, travel worthy bread, such as a baguette. I like open-faced sandwiches, such as the beef ones here, because they keep the bread-to-filling ratio balanced.
- 1 tablespoon olive oil
- 1 whole head of garlic, loose papers removed
- 1 tablespoon vegetable oil
- 1 center-cut beef tenderloin (2 pounds), trimmed of excess fat, tied
- .75 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon flat leaf parsley, minced
- 2 tablespoon mixed herbs (such as thyme, rosemary & majoram), minced
- 1 baguette, halved horizontally and cut crosswise into 3 pieces
- 2 cup arugula leaves
Preheat oven to 400 degrees F. Place garlic on parchment-lined foil, drizzle with olive oil, and wrap. Roast until golden and soft, about 1 hour. Unwrap; let cool for 10 minutes. Squeeze cloves from peels. Save 6 for this recipe, save the rest for another use by storing them, drizzled in olive oil and covered in the refrigerator for 1 week.
Raise heat in oven to 425 degrees F. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.
Roast until beef registers 125 for rare or 130 for medium-rare, 15 to 20 minutes. Let beef stand for 20 minutes. Cut into ¼‑inch-thick slices.
Meanwhile, mash 6 cloves roasted garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)
Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, season with salt and pepper and top with some arugula.