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

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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.