Fillet of Beef Sandwiches

A delectable sandwich featuring perfectly roasted fillet of beef, tangy Dijon mustard, peppery arugula, and savory Parmesan cheese, all nestled between slices of toasted sourdough bread.

Ingredients:

• 2 pounds fillet of beef
• 2 tablespoons Dijon mustard
• 1 tablespoon kosher salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon vegetable oil
• 6 to 8 ounces baby arugula
• 4 ounces thinly sliced Parmesan cheese
• Good olive oil
• Flaked sea salt
• Freshly ground black pepper
• 8 to 12 slices sourdough bread, toasted

Instructions:

Warm the oven up to 500 degrees F

Dry the beef with paper towels and put it on a baking sheet

Spread the mustard all over the fillet

Put the black pepper and kosher salt in a small bowl and mix them together

Put the mix on top of the beef

For rare meat, roast the fillet in the oven for exactly 22 minutes

For medium-rare meat, roast it for 25 minutes

Let the beef rest at room temperature for 20 minutes after taking it out of the oven

Cover it tightly with aluminum foil

Cut the fillet into thick slices

Spread a lot of mustard on each slice of bread before putting the sandwiches together

Spread some sliced beef on top of the mustard

Add flaked sea salt, pepper, and olive oil to the arugula and toss it around

Add a small mound of arugula to the beef

Sprinkle two slices of Parmesan cheese on top of each sandwich

Pour olive oil over it and sprinkle sea salt on top

Let it sit at room temperature