Instructions: In a small bowl, mix together the sour cream, horseradish, and mustard. Set aside.

Lightly brush or spray the tenderloin with the olive oil and season with salt and pepper. Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling.

Sear over Direct High heat until well marked, 8 to 10 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 140 degrees for medium-rare, about 20 minutes. Remove from the grill, and let rest for 3 to 5 minutes. The internal temperature will rise 5 to 10 degrees during this time. Cut into 1/8-inch slices.

Lightly brush the cut side of the baguette with olive oil and grill, cut-side down, over Direct Medium heat until lightly toasted, about 30 seconds.

Spread the baguette with the sour cream mixture, layer with arugula and sliced tenderloin, then top with the grated cheese. Cut crosswise into individual sandwiches.

This recipe yields 6 servings.

Wine Recommendation: Bring out a big, bold red wine, something like a California Cabernet or Zinfandel, to pour with these equally rich, meaty masterpieces.

Beer Recommendation: Treat your guests to some cold bottles of a pilsner made with full-flavored hops.

Comments: Thin slices of supple grilled beef give this simple recipe most of its glory and glamour. The sour cream dressing, grated cheese, and peppery arugula add their own spectacular touches but remember, its still a sandwich. Plates are optional.

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