Filet Mignon Sandwiches
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
43
Spice
62
Sweetness
48
Sourness
34
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt4 tbsp
Unsalted Butter2 tbsps
Olive Oil1 clove
Garlic (smashed)2 tsps
Tarragon (chopped fresh)1 cup
Red WineDirections:
1
Watch how to make this recipe
2
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
3
Pull the twine tightly so that the meat is secure and tie a knot
4
Sprinkle both sides of the meat generously with salt and pepper
5
In a medium saute pan over high heat, add 2 tablespoons of the butter, the olive oil and garlic
6
When the butter begins to bubble, add the filet mignon pieces
7
Tip the pan slightly and baste the tops with the butter and olive oil
8
Cook until deeply browned, about 3 minutes, and then flip and continue cooking and basting on the other side
9
Next, turn the pieces on their sides and cook the edges until brown
10
Add the leeks and 2 tablespoons of the butter and saute until the leeks are soft, about 4 minutes; add the tarragon
11
Turn the heat to high and add the red wine
12
Let the sauce reduce by half, lower the heat to simmer and add the truffle oil
13
Place another saute pan on high heat
14
Spread the remaining 2 teaspoons butter onto the brioche halves and place in the pan until slightly browned, about 2 minutes
15
To serve, slice the filet mignon on the bias and place some slices onto one half of each brioche bun
16
Top with some sauce, leeks and the other half of each bun
17
Serve immediately