Prep time: 20 minutes
Grilling time: 30 to 35 minutes
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
1. In a small bowl mix the sour cream, horseradish, and mustard. Set aside.
2. Trim the tenderloin of any excess fat and silver skin and allow to sit at room temperature for 20 to 30 minutes before grilling. Meanwhile, prepare your grill.
3. If you are using a charcoal grill, fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to medium heat.
If you are using a gas grill, preheat your grill on high until it reaches 500°F. Then turn the burners down to medium heat (350°F to 450°F).
4. Brush the cooking grate(s) clean. Lightly brush or spray the tenderloin with oil and season with the salt and pepper. Sear over direct medium heat (350ºF to 450ºF) 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, rotating the roast once or twice for even cooking. Remove from the grill and let rest for 5 to 10 minutes. Cut into 1/8-inch slices.
5. 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.
6. 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