Perfect Filet Sandwich to Celebrate National Filet Day
A perfect Filet sandwich is good on any day but is a must on National Filet Day. Here is our favorite version: creamy blue cheese, baby spinach and crispy onions all on a beautifully toasted brioche bun. You can’t go wrong with this delicious and easy filet sandwich.
Prepare the filet in your favorite way, on a grill or in a pan, then see assembly instructions below. Here are some notes on how to saute the perfect filet.
Sautéing the Perfect Filet Mignon
Remove the filets from the fridge at least one hour prior to cooking. Room temperature steaks will cook much more evenly and if you like it rare like I do, you are not cutting into a cold steak when you have rare but a warm steak. Rub ½ teaspoon olive oil on each steak and sprinkle with kosher salt and fresh cracked pepper. Set aside until ready to cook – but for at least one hour.
Bring Filets to Room Temperature Before Cooking Them
We are using Kansas City Steaks here. They are delicious. We always have them on hand and ready to go.
Cooks Note:
If you like your steak cooked past rare, you will need to finish it in the oven or you risk burning the outside of your steak before the inside is done to your liking. I prefer mine rare so this step is not necessary when I cook a steak for myself. I simply let it rest after sautéing it and skip the oven cooking step.
If you like it past rare, medium rare, or all the way to well, then when you are ready to cook – adjust oven rack to middle position and place rimmed baking sheet in oven. Pre-heat oven to 450 degrees.
Cook’s Note:
For this recipe it is very important to use a heavy bottomed skillet for the sautéing of the steaks and absolutely do not use a non-stick pan. It will not create the proper crust.
When oven is pre-heated, heat saute pan until very hot. Place steaks in skillet and cook, without moving the steaks, until a nice crust has formed, about 3 minutes. Turn steaks and cook until second side is well browned.
Place the Filets in the Hot Pan and Don’t Move Until Crust has Formed on First Side
Cooking Tip:
A new tip I just learned from my friend Doug is that when you flip the steak, don’t put the steak in the same spot as when you cooked the first side as that part of the pan has cooled from cooking the first side. Put it in a different section of the pan and you will get a much better sear on the second side. What a great tip. Thanks Doug.
If you are cooking your steak past rare, remove the pan from heat and transfer steaks to hot baking sheet in the oven. Roast in oven 4 to 6 minutes for medium-rare (centers will appear pink and feel firm but juicy). Roast for 6 to 8 minutes for medium (centers will appear light pink and feel firm and compact). Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving. If you prefer rare, transfer to plate and loosely tent with foil and skip the oven step.
The Perfect Filet Sandwich
When we created this filet sandwich we wanted to bring together all our favorite things from a steak house. This filet sandwich sits on a bed of fresh baby spinach and is smothered with a delightful blue cheese cream sauce. To add some great texture it is topped with fresh fried crispy onions and then sandwiched between a butter toasted brioche bun. We don’t wait until National Filet day to enjoy this perfect filet sandwich, it is great any day of the year.
Ingredients for Perfect Filet Sandwich
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2 brioche buns
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2 tablespoons melted butter
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1/2 cup baby spinach
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1 tablespoon lemon vinaigrette
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2 filets cooked to rare or medium rare (or your preferred temperature)
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1/2 bourbon glazed onions
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1/2 cup blue cheese cream sauce
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1/2 cup crispy onions
Assembling the Perfect Filet Sandwich
Brush the inside of the brioche buns with the butter. Gently toast in pan or on grill. Place 1/4 cup of baby spinach with lemon vinaigrette on each bottom bun. Top with filet. Smother with sauce. Top with caramelized onions then with crispy onions then the top bun. Now time to ENJOYI
Blue Cheese Cream Sauce:
In a small sauce combine equal parts heavy cream and blue cheese crumbles. Heat through. Season with salt and pepper.
Bourbon Glazed Onions:
Slice a yellow or white onion thin and slowly caramelize in a pan on the stove top. Towards the end add in 2 tablespoons bourbon and heat to a simmer and reduce until there is no more liquid.
Bourbon Glazed Onions
Crispy Onions:
Season flour with kosher salt, pepper and your favorite spices (we used smoked paprika and cayenne). Slice an onion and rinse. Pat dry. Dredge in the seasoned flour and shake off excess. Fry in oil heated to 350 for only about 45 seconds to a crisp golden brown.
Dredging the Onions in the Seasoned Flour
I have to admit I was enjoying this delicious sandwich while finishing this post and it was, in fact, the perfect way to celebrate National Filet Day!
Happy National Filet Day from Sandwich America!
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