Ina Garten…..the Barefoot Contessa is seriously my idol. I love love love her food, aura and how she is so in love with her husband Jeffery. So I saw her make these one day and I decided to replicate. I can’t take credit for this sliced perfection but I DID make my own truffle butter, because I didn’t have any on hand. (New kitchen and all, still replacing all my cooking spices etc). So Ina, I hope I made ya proud. My guests LOVED this sandwich. I served it brunch style with fresh fruit, pita chips with hummus and a little cracker and gouda on the side. Plus Blood Orange Mimosas (recipe on site as well). Here ya go.
Preheat oven to 450 degrees and make sure your oven is CLEAN .(Ina calls for 500 degrees but it was too hot)
-Take a 1 1/2 to 2 lb filet of beef
-Spread 1 1/1 Tblsp of room temp butter and slather it all over it
-Salt and pepper the hell out of it about 2 Tblsp each. (I cut the salt a little but you will need it)
-Place on a sheet pan with a slit rack on it
-Bake at 450 for 20-30 min depending on how rare you want it (20 min is rare- 30 is Well) I went 23 for med-rare
-Take out of oven, place foil and let sit for 15 min
-Slice against the grain
-Spread 4 Tblsp of TRUFFLE BUTTER on a large French Bread baguette (i mixed 4 tblsp of regular butter a tsp of truffle salt and a dab of truffle oil)
-Lay Filet across butter on whole baguette.
-Layer freshly shave Parmesan cheese on top of Filet
-Layer arugula (i also used spinach) on top of cheese
-Cut and ENJOY THE MAGIC.