Chimichurri Filet Mignon Steak Sandwich

Ingredients

Filet Mignon Steak Sandwich Ingredients

• 1 lb. Filet Mignon
• 1 large white onion, diced
• 2 Tbsp. olive oil
• 2 Tbsp. sherry
• Salt and pepper, to taste
• 2 Tbsp. vegetable oil
• 2 Tbsp. unsalted butter
• Sprig rosemary
• 2 garlic cloves
• 1 ciabatta bread loaf, sliced lengthwise and toasted
• 4 smoked pepperjack cheese slices

Dijonaise Sauce Ingredients

• ¼ cup mayonnaise
• ¼ cup dijon mustard

Chimichurri Sauce Ingredients

• 1 shallot, roughly chopped
• 1 serrano pepper, seeds removed
• 3-4 garlic cloves
• ½ cup red wine vinegar
• 1 tsp. salt
• 1 tsp. red pepper flakes
• ½ cup cilantro, roughly chopped
• ¼ cup parsley, roughly chopped
• 2 Tbsp. dried oregano
• ¾ cup extra-virgin olive oil

Preparation

1. 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.

2. Step 2

   Meanwhile, combine all chimichurri ingredients in a food processor. Set aside.

3. Step 3

   In a medium sized bowl, mix dijon mustard and mayonaise until combined. Set aside.

4. 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.

5. 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.