Filet Mignon Sandwiches | Nancy Fuller
Level: Easy
Yield: 2 sandwiches
Nutrition Per Serving (Serving Size: 1): Calories: 253; Total Fat: 19 g; Saturated Fat: 8 g; Carbohydrates: 9 g; Dietary Fiber: 1 g; Sugar: 2 g; Protein: 10 g; Cholesterol: 53 mg; Sodium: 240 mg
Total Time: 30 minutes
Active Time: 30 minutes
Ingredients
- Two filet mignon steaks, each 6 ounces and 2 inches thick
- Salt and plenty of freshly ground black pepper
- 4 tablespoons plus 2 teaspoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, crushed
- 2 leeks, carefully washed and thinly sliced
- 2 teaspoons chopped fresh tarragon
- 1/2 cup dry red wine
- 1 teaspoon truffle oil
- 2 brioche rolls, split in half
Directions
- Begin by tying each filet mignon: place the steaks on a cutting board and encircle each with kitchen twine. Pull the string taut and knot it to secure. Season both sides liberally with salt and black pepper.
- In a medium saut pan over high heat, combine 2 tablespoons butter, the olive oil, and the crushed garlic. When the butter is bubbly, add the steaks. Tilt the pan and spoon the hot butter over the steaks as they cook. Sear the first side until deeply browned, about 3 minutes, then flip and baste the second side. Rotate the steaks on their sides to brown the edges.
- Add the leeks and 2 more tablespoons of butter to the pan. Saut, stirring, until the leeks soften, about 4 minutes. Stir in the tarragon. Raise the heat to high, pour in the red wine, and allow the liquid to reduce by half. Reduce to a simmer and blend in the truffle oil.
- Heat another saut pan over high. Spread the remaining 2 teaspoons butter on the cut sides of the brioche buns and toast, cut side down, until lightly golden, about 2 minutes.
- To assemble: slice the cooked filet mignon diagonally and layer several slices on the bottom half of each toasted brioche. Spoon some leek-and-wine sauce over the meat, add more sauted leeks if desired, and close with the top half of the bun. Serve immediately.
