Best Filet Mignon Sandwiches Recipes

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

Filet Mignon Sandwich with Onions, Camembert, Fried Egg and Chimichurri image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1/3 cup extra-virgin olive oil
3 cloves garlic, smashed and finely chopped
1 Fresno chile, stemmed, seeded and finely chopped
1/2 bunch fresh cilantro, leaves finely chopped
1/2 white onion, finely diced
1/2 bunch fresh Italian parsley, leaves finely chopped
Couple stems fresh oregano, leaves finely chopped
Kosher salt
1/2 cup distilled white vinegar
1 cup red and yellow grape or cherry tomatoes, halved
1/2 red onion, sliced
High-quality olive oil, for drizzling
Splash red wine vinegar
Kosher salt
Couple basil leaves, cut into chiffonade
Extra-virgin olive oil, for sauteing
1 Spanish onion, cut into 1/2-inch slices
Kosher salt
Pinch crushed red pepper
Two 10-ounce filets mignons, each cut into 5 or 6 thin rounds
4 kaiser rolls
8 ounces Camembert cheese, cut into 8 slices
4 large eggs

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.

OPEN FACE FILET MIGNON PHILLY CHEESESTEAK

Open Face Filet Mignon Philly Cheesesteak image

A classier approach to the famous street fare. The melt in your mouth tenderness of Filet Mignon really changes flavor profile from an on the go sandwich to something you want to sit down and enjoy. For more recipes like these be sure to visit www.eatinginbed.com

Provided by Eating in bed

Categories Lunch/Snacks

Time 35m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 -8 ounce) filet mignon
1/4 vidalia onion
1/4-1/2 red bell pepper
1 shallot
1 portabello mushroom
1 loaf French bread
2 slices smoked gouda cheese
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper, medley
1 teaspoon garlic powder

Steps:

Firstly, take your Filet, put it in a Ziplock bag, and smash it with, either, a meat mallet or a wooden spoon.
Tenderize both sides and put the Filet in the Freezer for 20 - 30 Minutes, until slightly firm.
Slice your Mushroom, Onion, Pepper, and Shallot into 1/8' strips.
Heat a Wok or Saute Pan to Medium Heat.
Add 2 teaspoons Olive Oil (Reserving 1 Tsp for the Filet).
Add Veggies, season with 1 Tsp of Salt, Pepper, and Garlic Powder.
Stir to Combine.
Saute for 10-15 minutes until the veggies begin to caramelize.
Set Aside.
Cut a 6' slice from the French Bread and toast until golden.
Turn off Toaster, but add Smoked Gouda to toast and leave it in the toaster (if you have a toaster oven).
Remove Filet from Freezer (Keep the Filet in the Ziplock).
Slice Filet into thinnest strips you can manage, then cut down the center perpendicularly.
Heat Wok/Saute Pan to Medium-High Heat.
Add 1 remaining teaspoons Olive Oil.
Saute for 4-7 Minutes until no pink is showing (This allows for the meat to stay close to Medium Rare).
For plating, start with the toast with cheese, then top with veggies and finish with a layer of Filet.

Nutrition Facts : Calories 1875.2, Fat 64.5, SaturatedFat 20.1, Cholesterol 119.1, Sodium 7502.4, Carbohydrate 246, Fiber 15.1, Sugar 4.5, Protein 72.9

FILLET OF BEEF SANDWICHES

Fillet of Beef Sandwiches image

Provided by Ina Garten

Time 15m

Yield 4 sandwiches

Number Of Ingredients 16

Ingredients

1/4 pound blue d'Auvergne or other creamy blue cheese
2/3 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 loaf health or 7-grain bread
1 1/2 pounds rare fillet of beef thinly sliced, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
1 1/2 pounds whole fillet of beef trimmed and tied
2 tablespoons melted butter
1 tablespoon salt
1 tablespoon coarsely ground black pepper

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.