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Filet Mignon Steak Sandwich

Keyword Beef, Piedmontese, reverse sear, Sandwiches, Steak
Cook Time 1 hour 30 minutes
Servings 1
Author Mark & Fey

Ingredients

  • 2 to 3 11/2 inch thick filet mignon steaks, about 8 ounces each
  • Kosher salt for seasoning
  • 1 baguette cut into 4 sandwich length pieces
  • Mayo for grilling the bread
  • 2 ounces micro greens
  • Horseradish cream sauce from below

For the horseradish cream sauce

  • 1/2 up mayo
  • 1/4 cup prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and black pepper for seasoning

Instructions

  • Remove the steaks from their package and pat dry. Season liberally with kosher salt on all sides. We like to tie these with butcher’s twine around their circumference to keep a nice tidy shape.  There are two ways to cook these steaks low and slow for reverse seasoning. We like to vacuum seal the steaks in a food safe bag and cook in a sous vide bath at 120 degrees F for 90 minutes. Alternatively, you can set the steak on a cooling rack set inside a sheet pan and cook them at 200 degrees F for about 30 minutes or until they reach 115 to 120 degrees F.  Rest the steaks for 5 to 10 minutes while you toast the baguette and make the horseradish sauce.
  • Heat a large cast iron skillet or griddle over medium-high heat. Coat the baguette halves with mayo and griddle for 2 minutes or until browned and crispy. In a medium bowl, whisk together the remaining mayo, horseradish, lemon juice, Worcestershire with a pinch of salt and pepper. Taste and adjust seasoning.
  • Crank the heat to high and let the skillet get very hot. Brush the steaks with a little peanut or canola oil and sear them on each side for 1 to 2 minutes. Rest again for 5 minutes before slicing.
  • Build the sandwiches by slathering the baguette with the horseradish sauce, adding micro greens and adding the sliced steak. Season with more salt and crush these delicious sandwiches, immediately.