LaFrieda Filet Mignon Sandwich
LaFrieda Filet Mignon Sandwich
A juicy, tender steak and cheese sandwich
Servings
1
Ingredients
- 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
Directions
- 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.