Filet mignon sandwich with fried onions, Camembert, fried egg and chimichurri sauce

Votes: 2

How to Make - Filet Mignon Sandwich with Fried Onions, Camembert, Fried Eggs, and Chimichurri Sauce

Time: 50 min.
Complexity: easily
Quantity: 4 sandwiches

The idea of making sandwiches from a luxurious filet mignon steak may seem crazy, but with this recipe, your sandwiches will be truly luxurious, and two steaks will serve four! Grilled filet mignon slices are placed on buttered Kaiser rolls and topped with caramelized onions, slices of Camembert, an Argentine chimichurri sauce made with fresh herbs that pairs perfectly with the beef, and a fried egg. Have napkins handy, because this sandwich will be incredibly juicy! Serve with a light salad of cherry tomatoes, red onions, and basil in a vinaigrette.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Sandwich

2 filet mignon steaks, 280g each, cut into 5-6 round slices
4 Kaiser rolls
220 g Camembert, cut into 8 slices
4 large eggs

Tomato and onion salad

1 cup red and yellow cherry tomatoes, halved
Half a red onion, thinly sliced
Good quality olive oil for drizzling
A little red wine vinegar
A couple of basil leaves, thinly sliced

Chimichurri sauce

1/3 cup extra-virgin olive oil
3 cloves garlic, crushed and finely chopped
1 Fresno pepper, stemmed, seeded and finely chopped
Half a bunch of fresh cilantro, leaves finely chopped
Half a white onion, finely diced
Half a bunch of fresh parsley, leaves finely chopped
A couple of sprigs of fresh oregano, leaves finely chopped
0.5 cups distilled white vinegar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Chimichurri sauce:

In a blender, combine the olive oil, garlic, chili, cilantro, onion, parsley, and oregano; puree. Season with salt, then add the vinegar. Taste immediately before serving and adjust the seasoning if needed.
Salad of pickled tomatoes and onions:

Place the tomatoes and onions in a bowl. Add a little olive oil and vinegar. Season with salt and basil.

Fried onions:

Grease a large skillet with olive oil, heat over medium heat, and add the onion. Season with salt and red pepper and cook over medium-high heat until the onion is soft and lightly browned, 12-15 minutes. Transfer to a small bowl and set aside. Wipe the skillet dry with a paper towel, but do not wash it.
Preheat oven to grill mode.
Generously salt the beef. Coat the pan you fried the onions in with olive oil and place over high heat. The pan should be hot; the oil should almost be smoking. Fry the steaks a few at a time, being careful not to overcrowd the pan, for about 1 minute per side. Set the fried steaks aside and fry the remaining meat in the same manner.
Split the buns in half horizontally, scoop out the center, and toast them in the oven using the broiler setting. Arrange the steaks on the buns. Spread the fried onions evenly over the steaks, then drizzle with chimichurri sauce. Place two slices of Camembert on each sandwich and toast in the broiler setting until the cheese is melted, 1-2 minutes.
While the cheese is melting, grease a nonstick frying pan with olive oil and heat over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny. Top each sandwich with an egg and drizzle with chimichurri sauce.
Top the sandwiches with the bun tops, press down, grab some napkins, and enjoy. Serve with a tomato and onion salad.