Best Filet Of Beef Sandwiches Recipes

LEFTOVER BEEF TENDERLOIN SANDWICHES

Steps:

• Preheat your oven to 350°F (176°C)
• Spread some butter on the buns and toast until golden brown.
• Add the remaining butter to a small skillet and heat over medium; add the sliced beef tenderloin and cook until heated through.
• Place the bottom portion of the sandwich rolls on a lined baking sheet; top each with some of the beef slices then top with cheese. Bake until the cheese is melted, about 10 minutes.
• Serve with your favorite sandwich toppings and condiments.

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.

TRUFFLED FILLET OF BEEF SANDWICHES

Steps:

• Preheat the oven to 500 degrees F. (Be sure your oven is very clean!)
• Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Remove the strings and slice the fillet about 1/4-inch thick.
• Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the truffle butter. Top with a layer of sliced beef and sprinkle it with salt and pepper.
• Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away.

GRILLED BEEF TENDERLOIN SANDWICHES

Steps:

• Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

BEEF AND HORSERADISH SAUCE SANDWICH

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
• To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
• Yield: 1 cup

OPEN FACE FILET MIGNON PHILLY CHEESESTEAK

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.