Best 4 Filet Mignon Sandwiches Recipes

FILET MIGNON SANDWICHES

Steps:

• Begin by tying the filet mignon pieces: Lay the meat on a cutting board and wrap a piece of twine around the outside of each piece. Pull the twine tightly so that the meat is secure and tie a knot. Sprinkle both sides of the meat generously with salt and pepper.
• In a medium saute pan over high heat, add 2 tablespoons of the butter, the olive oil and garlic. When the butter begins to bubble, add the filet mignon pieces. Tip the pan slightly and baste the tops with the butter and olive oil. Cook until deeply browned, about 3 minutes, and then flip and continue cooking and basting on the other side. Next, turn the pieces on their sides and cook the edges until brown.
• Add the leeks and 2 tablespoons of the butter and saute until the leeks are soft, about 4 minutes; add the tarragon. Turn the heat to high and add the red wine. Let the sauce reduce by half, lower the heat to simmer and add the truffle oil.
• Place another saute pan on high heat. Spread the remaining 2 teaspoons butter onto the brioche halves and place in the pan until slightly browned, about 2 minutes.
• To serve, slice the filet mignon on the bias and place some slices onto one half of each brioche bun. Top with some sauce, leeks and the other half of each bun. Serve immediately.

FILET MIGNON SANDWICH WITH ONIONS, CAMEMBERT, FRIED EGG AND CHIMICHURRI

Steps:

• For the chimichurri: In a blender combine the oil, garlic, chiles, cilantro, onions, parsley and oregano. Season with salt, then stir in the vinegar. Just before serving, taste and season with more salt if needed.
• For the salad: Add the tomatoes and onions to a bowl. Toss with some olive oil and the vinegar. Season with salt and garnish with the basil.
• For the sandwiches: Coat a large saute pan set over medium heat with olive oil and toss in the onions. Season with salt and the crushed red pepper, and increase the heat to medium-high. Cook the onions until soft, aromatic and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don't wash it.
• Preheat the broiler.
• Sprinkle the steaks generously with salt. Coat the pan used for the onions with olive oil and place over high heat. You want to get it really hot; the oil should almost be smoking. Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked.
• Cut the rolls in half, scoop out the middle and toast under the broiler.
• Divide the steak evenly among the rolls. Arrange the sauteed onions in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and heat under the broiler until the cheese is really nice and melty, 1 to 2 minutes.
• While the cheese melts, coat a nonstick saute pan with olive oil and heat over medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
• Top each sandwich with a sunny-side up egg and finish with a big drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness. Serve with the tomato and onion salad.

HOW TO COOK FILET MIGNON RECIPE BY TASTY

Steps:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

FILLET OF BEEF SANDWICHES

Steps:

• For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
• To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
• Preheat oven 500 degrees F.
• Melt 2 tablespoons of unsalted butter.
• Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.
• Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.