Filling Filet Mignon Steak Sandwich

Bettyskitchen's picture

Dec. 09, 2010

When craving for a fancy steak supper, this simple and sumptuous sandwich will make for a great treat on hectic weeknights. In this video, Betty explains a step-by-step tutorial on how to make a delectable filet mignon steak sandwich. Grab the tongs, fire up the grill, and get cooking the steak. Toss it within a toasted onion bun and crisp lettuce leaves and enjoy a delicious treat.


Filet mignon 1/2 Pound , trimmed of fat ((2 Steaks About A Quarter
Meat tenderizer To Taste ((No Msg))
Freshly ground black pepper To Taste
Extra virgin olive oil 2 Tablespoon ((Enough To Spread Completely Over Uncooked Steaks))
Mayonnaise 1/4 Cup (4 tbs)
Prepared horseradish 1 Teaspoon
Onion 1 Medium , sliced into half slices
Portobello mushrooms 8 , cleaned and sliced
Extra virgin olive oil 2 Tablespoon ((For Sauteing Mushrooms And Onions
Onion buns 2 , split into halves, and toasted in an oven with cut side up
Lettuce leaves 2 ((Fresh))


Prepare your 2 steaks, by placing on a tray and trimming off any excess fat. Sprinkle both sides of the steaks with meat tenderizer, to taste. Grind fresh black pepper over both sides of the steak. Pour extra virgin olive oil over both steaks, and use your hands to rub the seasonings and oil into the steaks. Set aside. Now, prepare your spread. In a small bowl, mix together ¼ cup mayonnaise and 1 teaspoon of prepared horseradish. Stir until blended, and pour into a small serving bowl. Set aside. Plug in your electric kitchen grill and let it get hot. Place your 2 seasoned and oiled steaks on the grill and close. The steaks will cook very quickly, within about 5 minutes or so, depending on their thickness. Check them occasionally, if you are looking for a particular degree of doneness. While you steak is grilling, place your sliced onions in a small skillet with 1 tablespoon extra virgin olive oil, and place your sliced mushrooms in another small skillet with 1 tablespoon extra virgin olive oil. Saute the onions and the mushrooms over low to medium heat, stirring occasionally. As your onions and mushrooms are cooking, place your cut onion bun halves in an oven that is preheated to 400 degrees and set on broil. Watch the buns closely, because they will brown in about 1 minute. Remove them from the oven when brown. Check your steaks, and remove them from the grill when done to your taste, and let them rest on a plate for a few minutes. When your onions and mushrooms are done, place them in individual serving bowls. You are now ready to assemble your filet mignon steak sandwich. On the bottom toasted bun half, spread a small amount of mayonnaise-horseradish spread. Next, place a small amount of sautéed mushrooms, and a small amount of sautéed onions. Now, place 1 grilled filet mignon steak on top of your vegetables, and place some fresh lettuce on top of the steak. Cap your sandwich off with the other toasted bun half. (Note: You may omit any of the toppings, or add more of your own—green peppers and cheese are some good choices for additions.) I think you will love this sandwich! It is very simple, and the filet mignon cut of beef steak is so tender and juicy! The steak is very flavorful alone, but is nicely complemented by the flavors of the spread, the vegetables, and the onion bun. I hope you enjoy this sandwich!!!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1047Calories from Fat 682

 % Daily Value*

Total Fat 75 g115.4%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 571 mg23.79%

Total Carbohydrates 57 g19%

Dietary Fiber 8 g32%

Sugars 13 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet