Shelly's Recipe

ROSEMARY FILLET ON FRENCH BREAD

Category: Sandwiches

1 3-lb beef tenderloin, room temperature
Salt
Freshly ground pepper
Rosemary to taste (fresh or dried)
1 large loaf of French bread
Watercress, for garnish

Herb butter
1 cup unsalted butter, softened
2 tbsp finely chopped parsley
2 tbsp finely chopped tarragon

Preheat oven to 450. Rub the tenderloin with salt, pepper, and rosemary and place in a shallow metal baking pan. Bake for approximately 25 to 30 minutes. Let the meat cool completely before chilling.

To make the herb butter, chop the herbs in a food processor then add the butter and mix well.

To serve, slice the bread into 1/4 inch slices, spread with herb butter and top with cold thinly sliced beef. Garnish with a watercress sprig.