• 1 beef tenderloin
• Extra virgin olive oil (EVOO), for drizzling
• Salt and freshly ground black pepper
• 1 bunch watercress, roughly chopped
• 1 bunch arugula, roughly chopped
• 1-2 baguettes

Pre-heat the oven to 450°F.

Arrange the beef tenderloin on a roasting pan or heavy duty cookie sheet. Drizzle with EVOO and sprinkle with salt and pepper. Transfer to the oven and cook for 15 minutes at 450°F, then turn the oven down to 350°F and cook for 30 minutes, until a thermometer inserted in the meat reads 140°F. Let the beef rest for 15 minutes before slicing.


While the meat is resting, combine the ingredients for each of the sauces in separate bowls.

Cut the baguette into 3-4-inch chunks and cut each chunk lengthwise for sandwiches. Slice the beef and assemble onto the sliced baguettes. Top each sandwich with your choice of sauce along with a small bunch of arugula or watercress.

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