Fillet Steak Sandwiches Recipes

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

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.

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.

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.

EASY STEAK SANDWICH

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.