Chimichurri Filet Mignon Steak Sandwich
Seared filet mignon gets tucked into toasted ciabatta with smoky pepper‑jack, caramelized onions, dijonaise and a bright chimichurri for a steak sandwich that’s fancy enough for company but simple to make. Slice thin, pile high and enjoy rich steak flavor with a punchy herb sauce.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 4
Ingredients: 23
Ingredients
Filet Mignon Steak Sandwich Ingredients
Dijonaise Sauce Ingredients
Chimichurri Sauce Ingredients
Preparation
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Step 1
Start by caramelizing onions. Heat a skillet on MEDIUM-LOW heat. Sauté diced onion in olive oil, stirring frequently. Allow to cook for 4-5 minutes, adding sherry about half way through cooking.
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Step 2
Meanwhile, combine all chimichurri ingredients in a food processor. Set aside.
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Step 3
In a medium sized bowl, mix dijon mustard and mayonaise until combined. Set aside.
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Step 4
Preheat your oven to 400℉. Heat a cast iron skillet on HIGH heat. Add vegetable oil, butter, rosemary, and garlic to the skillet. Sauté garlic until brown and fragrant, about 30 seconds. Add seasoned steak to pan and sear for 1-2 minutes per side. Place skillet in the oven to finish cooking for 6-8 minutes or until it reaches 135℉ degrees internal temperature with a meat thermometer for medium-rare doneness. Allow steak to rest at least 5 minutes. Slice steak into thin slices across the grain.
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Step 5
Assemble the sandwich by spreading dijonaise on toasted bread slices and top with steak. Add cheese, caramelized onions, and chimichurri sauce. Add top slice of bread and enjoy.
Nutrition Information
545 Calories
10.4g SAT FAT
30g PROTEIN
3.2 mg IRON
3.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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