Season beef shoulder with salt and pepper
In a hot sauté pan, add enough canola oil to coat the bottom of the pan
Roast the beef to medium rare, about 3 minutes on each side
Remove the beef and allow to rest for about 7 minutes
Slice beef into 1\8" slices
For the crème fraiche:
In a small mixing bowl, combine the crème, horseradish & lemon juice
Add Salt and pepper to taste
Beat with a whisk until slightly thickened
Assembly:
Spread crème fraiche on both sides of roll
Put about 4 slices of beef folded in half on bun
Place 2 pieces of arugula on top of beef.
