1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 center-cut beef tenderloin, 2 to 2-1/2 pounds
Extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large baguette, cut in half lengthwise
1 bunch arugula, washed and dried
1 cup grated Fontina cheese
In a small bowl, mix the sour cream, horseradish, and mustard. Set aside.
Trim the tenderloin of any excess fat and silver skin and allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and season with salt and pepper. Sear over Direct Medium heat until well marked, about 15 minutes, turning a quarter turn every 3 to 4 minutes. Continue grilling over Indirect Medium heat until cooked to desired doneness, 15 to 20 minutes longer for medium-rare, turning once. Remove from the grill and let rest for 5 to 10 minutes. Cut into 1/8-inch slices.
Lightly brush the cut side of the baguette with oil and grill, cut side down, over Direct Medium heat until lightly toasted, about 30 seconds.
Spread the baguette with the sour cream mixture, layer with arugula and sliced tenderloin, then top with the grated cheese. Cut crosswise into individual sandwiches.
Makes 6 servings
