Chef: James Devine – Jetz Americana, Phoenix, Arizona
1 beef tenderloin, trimmed
8 miniature potato buns
1 bunch fresh arugula, lightly toasted
1 jar horseradish sauce
1 can low-sodium beef consommé
Cut tenderloin into 1/2-inch medallions. Season both sides of the medallions with salt and pepper. In a hot pan, sear both sides of the beef medallions until medium rare.
Place a little arugula on the bottom halves of the buns. Top each with a beef medallion and a little horseradish. Heat consommé, then serve on the side as an au jus dipping sauce.