Hot Tenderloin Sandwich

Directions

1. In a small bowl, mix together the lowfat sour cream, horseradish, and mustard. Set aside.
2. Lightly brush or possibly spray the tenderloin with the extra virgin olive oil and season with salt and pepper. Allow the tenderloin to stand at room temperature for 20 to 30 min before grilling.
3. Sear over Direct High heat till well marked, 8 to 10 min. Continue grilling over Indirect Medium heat till the internal temperature reaches 140 degrees for medium-rare, about 20 min. Remove from the grill, and let rest for 3 to 5 min. The internal temperature will rise 5 - 10 degrees during this time. Cut into 1/8-inch slices.
4. Lightly brush the cut side of the baguette with extra virgin olive oil and grill, cut-side down, over Direct Medium heat till lightly toasted, about 30 seconds.
5. Spread the baguette with the lowfat sour cream mix, layer with arugula and sliced tenderloin, then top with the grated cheese. Cut crosswise into individual sandwiches.
6. This recipe yields 6 servings.
7. Wine Recommendation: Bring out a big, bold red wine, something like a California Cabernet or possibly Zinfandel, to pour with these equally rich, meaty masterpieces.
8. Beer Recommendation: Treat your guests to some cool bottles of a pilsner made with full-flavored hops.
9. Comments: Thin slices of supple grilled beef give this simple recipe most of its glory and glamour. The lowfat sour cream dressing, grated cheese, and peppery arugula add in their own spectacular touches but remember, it's still a sandwich. Plates are optional.