Ingredients

Directions

1. Combine arugula, 1 tsp (5 mL) olive oil and lemon juice in a bowl; toss to combine. Set aside. 2. Carve beef across the grain into 8 thin slices. Set aside. 3. Drizzle sourdough slices generously on both sides with olive oil. Heat a skillet over medium-high heat. Pan-fry bread, turning once, until crispy and toasted on both sides. Set aside. 4. Return skillet to medium heat. Add a splash of olive oil and fry eggs sunny side-up. Remove from heat. 5. Spread a thin layer of Dijon mustard on two slices of toasted bread. Top each slice of toast with a generous handful of arugula and 4 thin slices of beef. Season generously with salt and pepper. Carefully place an egg on top of each. Top with remaining toast slices.

Cuts Used in This Recipe

Roast Beef and Egg Sandwich with Arugula

Tenderloin

Roast Beef and Egg Sandwich with Arugula

Ingredients

Directions

Cuts Used in This Recipe

Tenderloin Premium Oven Roast

Short Tenderloin Tip Peeled

Butt Tenderloin Roast

Tenderloin Peeled