Truffled Filet of Beef Sandwiches


Truffled Filet of Beef Sandwiches  |  Sweet Potato Fries  |  Fresh Strawberries  |  Strawberry-Basil Lemonade

Intro Collage

Okay, I know…I missed a dinner {last night}.  This week has been, well, you know…one of THOSE weeks!  Michael gone {traveling in Europe}, me left to juggle Max’s baseball and football schedules as well as the girls’ barn schedule, this little blog and that one, while keeping everyone fed and happy.  Last night, I hit the proverbial brick wall…Michael arrived SFO at noon {after 14 hours on a plane} and instead of coming home he called to tell me that he needed to go to a meeting in San José.  Yup…I lost it!  This happy camper turned evil…homemade dinner was NOT going to happen.  Michael arrived home around 7:30pm and we all piled into the car and headed out for dinner.  A wonderful Italian restaurant in Tiburon, Don Antonio’s, where we enjoyed homemade ravioli, steamed vegetables & petrale sole.  Thank heavens it is Friday.

Tonight’s dinner was a welcome respite from the intensity of this week {isn’t that what Friday dinners should be?} as well as a bit indulgent.  The focus: high-quality ingredients + simple preparation = a perfect start-of-the-weekend-dinner.  Let’s start with the evening’s beverage {for the children~Michael & I are enjoying a lovely Russian River Pinot Noir}…Strawberry-Basil Lemonade.

Strawberry-Basil Lemonade {adapted from Food52}

  • 1 cup raw honey
  • 4 cups quartered fresh strawberries
  • 30 medium basil leaves, roughly torn
  • 1 ¾ cups freshly squeezed lemon juice
  1. Put the honey in a sauce pan and pour 1 cup of water over it. Heat the mixture over a medium flame until the honey has completely dissolved. Let cool, completely.
  2. Combine the strawberries with the basil and ¼ cup of the honey syrup in a blender. Purée until smooth.
  3. To make the lemonade, fill a glass with ice and add 3 tablespoons of lemon juice, 3 tablespoons of the strawberry puree, ½ cup cold water, and 1 to 2 tablespoons of the honey syrup, depending on how sweet you like it. Stir well and serve right away!

Strawberry Basil Collage


Now, for the Filet of Beef Sandwiches…

Truffled Filet of Beef Sandwiches {adapted from Barefoot Contessa}

  • 2½ pounds fillet of beef, trimmed and tied
  • 2 tablespoons unsalted butter, at room temperature
  • Sea salt and coarsely ground black pepper
  • 2 French baguettes, 18 to 20 inches long
  • 4 ounces black truffle butter, at room temperature
  • 1 {2-ounce} chunk good Parmesan cheese
  • Fresh baby arugula
  1. Prepare a charcoal grill to high heat.
  2. Place the beef tenderloin into a well-seasoned, cast-iron skillet and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with salt and pepper. Place the skillet onto the rack over a high-heat grill, cover {with the grill lid} and roast for approximately 24 minutes for medium-rare {or until the meat reaches an internal temperature of 125°F}.
  3. Remove the beef from the grill, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes {allowing the meat temperature to come to 135°F}. Remove the strings and slice the fillet about ¼-inch thick.
  4. 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.
  5. 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.


Beef Collage



And Sweet Potato Fries


And the final dinner plate…


K Initial

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2 thoughts on “Truffled Filet of Beef Sandwiches

  1. I love the quality of photographs here, but I went to your Tumbler site, and you have taken it to a whole new level! It is a feast for the eyes! All your recipes and pictures are of the highest quality!!

    • Thanks Beverly! I really enjoy my time spent on Tumblr. I hope the site inspires people to cook and enjoy dinner!

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