Makes 2 baguett sandwiches| Total Cook Time: 1 hour
1. Preheat your oven to 450°. Add the steak to a roasting pan, then cover it with 4 tablespoons of softened butter and season liberally with salt and pepper (at least 1 tablespoon of salt and pepper). You need to make sure this is seasoned! Roast for 15 minutes on 450°, then turn down the heat to 325° and continue to cook for about an hour. Take it out after an hour and check the temperature. For medium rare you want the internal temperate to be about 130-135° in the center. Take it out and then let it REST for 20 minutes. This step is very important. If you cut into the steak right after it comes out of oven, all of the juices will run out of the meat and you'll have dry steak.
2. While the meat is cooking, prep your other ingredients. Slice the bread in half horizontally and spread both sides of the bread with your truffle butter. If you are making one baguette, use only one 3.5 oz tub of butter. Add the Parmesan cheese on each side, and finish with arugula. I sprinkle salt and pepper on each side of the bread as well.
3. Once the meat has rested, slice into thin pieces and add to the baguette as the final layer. Cut into pieces and enjoy!