Beef Tenderloin Sammies

Sandwich:
3-4lb. beef tenderloin
salt and pepper
avocado
tomato
romaine lettuce
baguette

Balsamic Mayo:
1 egg
1 T. cider vinegar
Juice of 1 lemon
¾ tsp. kosher salt
½ tsp. paprika
½ tsp. garlic powder
¼ tsp. cayenne pepper
1 ½ tsp. sugar
¾ c. canola oil divided
2 T. balsamic vinegar

FOR THE BEEF: Preheat the oven to 400°. Season beef heavily on all sides. Quickly sear all sides in a very hot sauté pan. Spray a heavy baking sheet with vegetable oil cooking spray. Put the meat on the prepared baking sheet and roast for 35 to 40 minutes or until thermometer registers 150° for medium-rare. Remove from the oven and cover the meat loosely with foil and let rest for 20 minutes. FOR THE MAYO: Place all ingredients in the blender, except for the balsamic and only use ¼ cup of the oil. After the ingredients are blended, with the motor running, add the remaining oil in a slow stream. The mayonnaise should emulsify, and become thick. Add balsamic and blend just until the vinegar is incorporated. Slice vegetables and beef. Spread mayo on the baguette and layer the ingredients.