Garlic Bread Steak Sandwich 2.0

Beef‍

1. Pull the tenderloin out of the fridge and let it hang out on the counter 30 minutes
2. Grab some kitchen twine and snug it up every couple inches
3. Preheat the grill to high
4. Season the beef generously with kosher salt and pepper
5. Combine the chopped herbs, garlic, and olive oil in a small bowl, then smear this all over the tenderloin
6. Turn off half the burners, drop the other side to medium and sear the tenderloin on the medium side about 10 -12 minutes, turning to get all the sides nicely browned
7. Then move it to the cool side, close the lid and cook until the thermometer hits 125 - probably 20-30 minutes
8. Pull it off, tent with foil, and let it rest for 20 minutes - the temperature will rise about another 5-7 degrees while resting
9. Snip the twine, slice thinly, then let drizzle with leftover herb marinade

Onions

1. Put a medium skillet over medium-low heat and add about 1 tablespoon of oil
2. Add the onion, a pinch of salt, stir to coat, then cook gently, stirring every few minutes
3. After about 25–35 minutes, the onions should be beautifully golden - stir in the butter, and set aside

Horseradish Sauce

1. Combine all ingredients in small bowl - don't shy away from the fish sauce, it only makes it better

Garlic Bread

1. Combine all ingredients except bread in a bowl - mix well

To Make:

1. Heat flattop or large pan
2. Slice loaf horizontally, spread with butter, then grill butter-side down until golden
3. Spread horseradish sauce on bottom bun, pile on the steak, the onions, the cheese (melt it under a broiler or with a torch) the arugula and finally the top bun

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