Filet Mignon Sandwich With Onions Camembert Fried Egg And Chimichurri Recipes

FILET MIGNON SANDWICH WITH ONIONS, CAMEMBERT, FRIED EGG AND CHIMICHURRI

Steps:

• For the chimichurri: In a blender combine the oil, garlic, chiles, cilantro, onions, parsley and oregano. Season with salt, then stir in the vinegar. Just before serving, taste and season with more salt if needed.
• For the salad: Add the tomatoes and onions to a bowl. Toss with some olive oil and the vinegar. Season with salt and garnish with the basil.
• For the sandwiches: Coat a large saute pan set over medium heat with olive oil and toss in the onions. Season with salt and the crushed red pepper, and increase the heat to medium-high. Cook the onions until soft, aromatic and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don't wash it.
• Preheat the broiler.
• Sprinkle the steaks generously with salt. Coat the pan used for the onions with olive oil and place over high heat. You want to get it really hot; the oil should almost be smoking. Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked.
• Cut the rolls in half, scoop out the middle and toast under the broiler.
• Divide the steak evenly among the rolls. Arrange the sauteed onions in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and heat under the broiler until the cheese is really nice and melty, 1 to 2 minutes.
• While the cheese melts, coat a nonstick saute pan with olive oil and heat over medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
• Top each sandwich with a sunny-side up egg and finish with a big drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness. Serve with the tomato and onion salad.

EGG WHITE, CARAMELIZED ONION AND FIG JAM SANDWICH

Steps:

• CARAMELIZED ONIONS: Heat 1 tablespoon of extra virgin olive oil in a large nonstick frying pan over medium heat. Add the onions and 1/4 teaspoon of sea salt, and stir to coat evenly. Saute for 8 minutes. Then turn the heat down to medium low and saute for another 40 minutes, until they're a deep amber color and have reduced to one third of their original volume
• EGG WHITE OMELETS: Heat a medium nonstick pan over medium heat. Add a teaspoon of extra virgin olive oil, and use a paper towel to lightly grease the pan and remove the excess oil. Beat 2 egg whites with 1/4 teaspoon of piment d'Espelette, 1/4 teaspoon of sea salt, and some freshly cracked black pepper. Pour the egg whites into the pan, and cook for about 3 minutes, until opaque and slightly firm. Flip over the egg white omelet, and cook for an additional minute or two. Repeat with the remaining eggs.
• BLUEBERRY & ARUGULA SALAD: In a jar, combine 1 tablespoon of extra virgin olive oil, aged balsamic, and maple syrup. Close the jar tightly and shake vigorously to emulsify. In a large bowl, toss the arugula and blueberries with the dressing.
• SHKIAFFING IT TOGETHER: Toast the bread and slather one half of each sandwich with a tablespoon of fig jam and a tablespoon of caramelized onions. Add an egg white omelet, top with a second slice of toasted bread, and serve with 1 cup of arugula and blueberry salad on the side.

FILET MIGNON SANDWICHES

Steps:

• Begin by tying the filet mignon pieces: Lay the meat on a cutting board and wrap a piece of twine around the outside of each piece. Pull the twine tightly so that the meat is secure and tie a knot. Sprinkle both sides of the meat generously with salt and pepper.
• In a medium saute pan over high heat, add 2 tablespoons of the butter, the olive oil and garlic. When the butter begins to bubble, add the filet mignon pieces. Tip the pan slightly and baste the tops with the butter and olive oil. Cook until deeply browned, about 3 minutes, and then flip and continue cooking and basting on the other side. Next, turn the pieces on their sides and cook the edges until brown.
• Add the leeks and 2 tablespoons of the butter and saute until the leeks are soft, about 4 minutes; add the tarragon. Turn the heat to high and add the red wine. Let the sauce reduce by half, lower the heat to simmer and add the truffle oil.
• Place another saute pan on high heat. Spread the remaining 2 teaspoons butter onto the brioche halves and place in the pan until slightly browned, about 2 minutes.
• To serve, slice the filet mignon on the bias and place some slices onto one half of each brioche bun. Top with some sauce, leeks and the other half of each bun. Serve immediately.