Richard’s Filet Sandwich

Turn your oven broiler on high.

Cook your steak: In a small bowl, mix together the Ground Cumin (1 Tbsp), Brown Sugar (1 Tbsp), Kosher Salt (2 tsp), Onion Powder (1 tsp), Garlic Powder (1 tsp), Freshly Ground Black Pepper (1/2 tsp), and Smoked Paprika (1/2 tsp).

Rub the seasoning over the Beef Tenderloin (1 lb) to cover completely. Let the steak sit out at room temperature for 20 minutes to temper.

In a large skillet over medium high heat, add the Olive Oil (2 Tbsp). Once the oil is shimmering, add the steak and sear on all sides until crisp.

Add the Unsalted Butter (2 Tbsp), Fresh Thyme (2 sprigs), and Garlic (2 cloves) to the pan and continue cooking, basting the filet with the butter until the internal temperature reaches 130℉.

Remove the filet from the pan and let it rest for 5 minutes.

Make aioli: In a medium mixing bowl, whisk together the Eggs (2) yolks, Lemon Juice (2 tsp), Dijon Mustard (1 tsp), and Garlic (2 cloves).

Place a damp towel on a flat surface and place your bowl on top. While continuously whisking, slowly drizzle in the Extra-Virgin Olive Oil (1 cup). Once all of the oil is incorporated, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

Char tomatoes: Set oven to broil.

Place the Plum Tomatoes (4 oz) on a small baking sheet, drizzle with Olive Oil (1 Tbsp) and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

Place the tomatoes under the broiler until just charred and the skins begin to split.

Toast bread: Lightly drizzle the Baguette (1) with the Olive Oil (to taste) and place under the broiler to toast lightly. Place the toasted bread on a clean surface with the charred sides up. Spread the aioli on one slice of bread.

Assemble sandwich: Slice the filet and season with salt. Layer the sliced steak on the aioli and top with Arugula (to taste) and charred tomatoes. Serve open faced.