Time: 30 min.
Complexity: easily
Servings: 2

Forget the good old sandwich as a quick snack. In this recipe, the sandwich is simply a way to serve a delicious filet mignon steak, meant to be enjoyed slowly. The meat is seared in a mixture of butter and olive oil until beautifully browned on all sides and juicy in the center, then thinly sliced ​​and served on toasted buns with an equally luxurious sauce of leeks braised in red wine, fragrant tarragon, and truffle oil.

Ingredients:

• 2 filet mignons, weighing 170 g each, 5 cm thick.
• 4 tbsp + 2 tsp unsalted butter
• 2 tbsp. l. olive oil
• 1 clove garlic, crushed
• 2 leeks, thoroughly washed and thinly sliced
• 2 tsp chopped fresh tarragon
• 0.5 cups red wine
• 1 teaspoon truffle oil
• 2 brioches, cut in half

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, leeks, truffle oil, brioche bun, sweet bun, red wine, tarragon

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Preparation:

Step 1
• Tie the steaksTo do this, place the meat on a cutting board and wrap a piece of kitchen string around the outside of each piece. Pull the string taut to secure the meat, and tie a knot. Generously season the meat on both sides with salt and pepper.
Step 2
• In a medium skillet, heat 2 tablespoons of butter, olive oil, and garlic over high heat. When the oil begins to shimmer, add the filet mignon. Tilt the pan slightly and drizzle the tops with the butter and olive oil mixture. Cook until the steaks are browned, about 3 minutes, then flip and continue cooking and basting the other side. Then turn the steaks over and cook the sides until golden brown.
Step 3
• Add the leeks and 2 tablespoons of butter to the pan and sauté until the leeks are softened, about 4 minutes; stir in the tarragon. Raise the heat to high and add the red wine. Let the sauce reduce by half, then reduce the heat and add the truffle oil.
Step 4
• Place another skillet over high heat. Brush the brioche halves with the remaining 2 teaspoons of butter and place them in the skillet to lightly toast, about 2 minutes.
Step 5
• For serving, slice the filet mignon diagonally and place a few slices on one half of each bun. Top with a little sauce, leeks, and cover with the bun tops. Serve immediately.

Votes: 1

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.