Learn how to make a fantastic grilled Filet Mignon Steak Sandwich on toasted Ciabatta bread…
… with Zesty Mayo, Caramelized Mushrooms & Onions and Pepper Jack cheese. Served with a side of fresh spring mix and juicy sliced tomato… It’s really delicious. Although, how could a filet mignon not be tasty?
Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning 2oz
POURfect 13pc Measuring Spoon Set
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Zesty Mayo Recipe:
1 Tbl Real Mayonnaise (Blue Plate, Duke Hellman’s… **Miracle whip/other mock mayo’s will not be the same)
1/4 tsp Dijon Mustard
1/8 tsp Blackened Redfish Magic
1/32 tsp Garlic Powder
Mix all ingredients well. Makes 1 portion.
Filet Mignon Steak Sandwich:
8 oz Filet Mignon
1 ea Fresh Ciabatta bun or pretzel bun
3 ea Mushrooms, sliced and sauteed
1/8 Onion, sliced and sauteed
2 ea Slices of Tomato
2 ea Slices of Pepper Jack Cheese
1/4 cup Spring Mix or Baby Spinach, rinsed and dried
1 ea Portion of Zesty Mayo
As Needed – Salt & Fresh Ground Pepper & spray based grilling oil
Preheat your grill to “Holy cow this is hot” – Be Careful! : )
Season both sides of your filet mignon with kosher salt and tellicherry peppercorns. Gently press or pat the seasonings onto the surface of the steak. Be generous. Most of this will fall off.
Spray one side of your steak with a high temp cooking oil and then place the oil side down onto the grill. It may flare up so be mindful.
Check your steak often, flip, and cook to your desired level of doneness. (155 degrees Fahrenheit is considered well done for beef. Use a thermometer to help you gauge it’s progress.)
When your steak is close to being done spray your bread with oil and place it on the grill. It shouldn’t take very long to brown up. Keep a close eye on it.
Remove your steak and bread from the grill. Place 2 pieces of pepper jack cheese on the bottom portion of the bun.
Set you steak on top of the cheese.
Place the caramelized mushrooms and onions on top of the filet.
Spread all of the zesty mayo on the top portion of the bun.
Serve with the spring mix and sliced tomatoes.
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