Filet Mignon Sandwich With Onions, Camembert, Fried Egg And Chimichurri
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
58
Sourness
34
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 cloves
Garlic (smashed and finely chopped)1 cup
Distilled White Vinegar1 cup
Grape (red and yellow)1 tbsp
Red Wine Vinegar1 pinch
Crushed Red Pepper4 large
EggDirections:
1
For the chimichurri: In a blender combine the oil, garlic, chiles, cilantro, onions, parsley and oregano
2
Season with salt, then stir in the vinegar
3
Just before serving, taste and season with more salt if needed
4
For the salad: Add the tomatoes and onions to a bowl
5
Toss with some olive oil and the vinegar
6
Season with salt and garnish with the basil
7
For the sandwiches: Coat a large saute pan set over medium heat with olive oil and toss in the onions
8
Season with salt and the crushed red pepper, and increase the heat to medium-high
9
Cook the onions until soft, aromatic and lightly browned, 12 to 15 minutes
10
Transfer to a small bowl and reserve
11
Wipe out the pan with a paper towel, but don't wash it
12
Preheat the broiler
13
Sprinkle the steaks generously with salt
14
Coat the pan used for the onions with olive oil and place over high heat
15
You want to get it really hot; the oil should almost be smoking
16
Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side
17
Reserve the cooked slices and repeat until all the steak is cooked
18
Cut the rolls in half, scoop out the middle and toast under the broiler
19
Divide the steak evenly among the rolls
20
Arrange the sauteed onions in an even layer on top of the steak, then drizzle the meat with the chimichurri
21
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
22
While the cheese melts, coat a nonstick saute pan with olive oil and heat over medium heat
23
Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny
24
Top each sandwich with a sunny-side up egg and finish with a big drizzle of the chimichurri
25
Close the sandwich, squish it, get lots of napkins, and eat the deliciousness
26
Serve with the tomato and onion salad