Fillet of Beef Sandwiches

How can you improve fillet of beef? It’s hard to find any meat that tastes better than fillet of beef.  I typically reserve it for a holiday like Christmas or Thanksgiving because of how much the meat costs. But here is a great way to cook this wonderful tenderloin for mini steak sandwiches that are out of this world. You can make enough for four people and still have enough money to buy groceries come Monday morning. This meat does not allow much prep or cooking because it is such high quality and you don’t want to handle it too much! It will literally melt in your mouth. In my family, eating fillet of beef creates an “oh Fey” moment which refers to “What About Bob’s” magical scene where Bill Murray feasts on Dr. Leo Marvin’s wife’s amazing meal. Here is the link if you need a laugh. 

Fillet of Beef Sandwiches


1/4 pound creamy blue cheese
2/3 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Fillet of Beef:
1 1/2 pounds whole fillet of beef trimmed and tied (butcher will trim and tie it for you. Just ask!)
2 tablespoons melted butter
1 tablespoon salt
1 tablespoon coarsely ground black pepper

To Assemble: 

8 small dinner rolls

1 bunch arugula

2 Tbsp. room temperature butter


Directions: For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.

To make the sandwiches, cut each roll in half. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef. Makes 8 small sandwiches.

To make the Fillet of Beef:
Preheat oven 500 degrees F.

Melt 2 tablespoons of unsalted butter.

Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.

Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.

slightly adapted from 2001 Barefoot Contessa Parties!


Bueller? Bueller? Anyone?

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  52. Fredo Reply

    Mine are so good my guests always say “Oh Fredo”.

    • katie Reply

      I’m sure they do Fredo….to your face at least.