LaFrieda Filet Mignon Sandwich

LaFrieda Filet Mignon Sandwich

A juicy, tender steak and cheese sandwich

Deliver Ingredients


LaFrieda Filet Mignon Sandwich

  • 4 Tbsp olive oil
  • 2 sweet onions, sliced
  • 1/8 tsp turbinado sugar (you can substitute brown sugar if you don't have turbinado)
  • 1 tsp kosher salt
  • 6 -ounce filet mignon (cut into three 2-oz portions)
  • 2 slices Monterey Jack cheese
  • 1/4 Cup beef stock
  • 1/8 tsp balsamic glaze
  • 1 6-inch baguette


LaFrieda Filet Mignon Sandwich

Heat 3 Tbsp olive oil in a large skillet over medium heat. Add the sliced onions and cook until they are golden-brown and caramelized - about 20 minutes. Be careful not to burn as this will impart a bitter taste. Set the onions aside.

For the jus: Heat up a rich beef stock. Finish with 1/8 tsp balsamic glaze. Reserve and keep hot.

Season the medallions with kosher salt and turbinado sugar.

On a flat skillet, heat the remaining oil and sear the filet mignon medallions - about 1 to 2 minutes per side. Set aside.

Take 4-5 ounces of the caramelized onions and place onto a pan to heat up. Cover the onions with 2 slices of Monterey Jack cheese and allow the cheese to melt over the onions.

Toast the baguette so that the outside is hot and crusty.

Slice the baguette lengthwise, leaving halves attached on one side (like a hinge).

Ladle 2 ounces balsamic jus on the inside of the top half of the baguette.

Place the filet mignon medallions on the bottom of the baguette.

Finish by topping the medallions with the caramelized onions and cheese.

Filet Mignon Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Filet Mignon Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.