Filet Mignon Steak Sandwich

Last week, I saw a recipe for a Filet Mignon Steak Sandwich and immediately ditched my dinner plans so I could make one for myself. 

Everyone loves a good steak and cheese, but when you amp it up with filet mignon?  This sandwich reaches a whole new level. 

Trader Joe's has a great, affordable cut of beef tenderloin.  It's prepackaged, typically right around  one pound, and it's typically between $10-$12.  I buy one every time i'm in Trader Joe's and it's the perfect amount for Mike and me. 

I was so excited about this sandwich I could barely handle taking the time for pictures.  You need to eat it right away while it's still ooey-gooey.  I reheated the leftover in the toaster oven and it was perfection on day two as well. 

Ingredients (adapted from this recipe)

* 1 lb. filet mignon beef tenderloin

* 1 baguette

* 1 large, sweet onion, thinly sliced

* 1/2 tsp. balsamic vinegar

* 2 tbsp. olive oil

* 1/2 tsp. sugar

* 3 slices monterey jack (If you can't find slices, use about 5 oz. grated)

* 1 c. beef broth **

* 1/2 tsp. worcestershire sauce

* salt, pepper

Preheat oven to 450.  Allow meat to rest at room temperature for 10 minutes or so.  Pat the meat dry and season with sugar, salt, and pepper.  Heat a large, oven-proof skillet over medium high, add 1 tbsp. olive oil, and add the beef tenderloin. Sear on all sides until browned (1-2 minutes per side), then transfer to the oven and roast for 5 minutes for medium rare (Note: this method will only work with a large, thick cut piece of meat.  If you prefer you are using filet medallions or a thinner cut, cook on stovetop the entire time).  Remove the skillet from the oven and set the meat aside to rest. Reduce oven temperature to 400. 

To prepare the jus, add beef broth and worcestershire to the pan that the meat cooked in and simmer over medium low heat, stirring often.  If the mixture starts to reduce quickly, reduce heat to low.  Set aside. 

Meanwhile, prepare the onions.  Add 1 tbsp. oil to a separate pan and sauté the onions over medium heat until soft, then stir in balsamic vinegar. 

Toast the bread in the oven for 3-4 minutes, or until just lightly toasted and warmed through.  

To assemble the sandwich, add cheese to the pan with the onions in an even layer.  Spoon jus over one side of the toasted baguette, then add the steak and top with onions and cheese.  Enjoy!

** The original recipe calls for au jus starter.  I wasn't able to find any so I created my own with beef broth and worcestershire.