Richard’s Filet Sandwich

26 INGREDIENTS • 13 STEPS • 45MINS

Richard’s Filet Sandwich

Savor the fresh taste of Richard's Filet Sandwich, where succulent filet mignon meets fresh, crisp bread. It's a lovely twist on the traditional sandwich that's sure to tantalize your palate with summer time tomatoes while served open faced.
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author_avatar
Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/
Savor the fresh taste of Richard's Filet Sandwich, where succulent filet mignon meets fresh, crisp bread. It's a lovely twist on the traditional sandwich that's sure to tantalize your palate with summer time tomatoes while served open faced.
45MINS
Total Time
$8.81
Cost Per Serving
Ingredients
Servings
2
us / metric
Ground Cumin
1 Tbsp
Ground Cumin
Brown Sugar
1 Tbsp
Brown Sugar
Kosher Salt
2 tsp
Kosher Salt
Onion Powder
1 tsp
Simply Organic Onion Powder (sponsored)
Garlic Powder
1 tsp
Simply Organic Garlic Powder (sponsored)
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Smoked Paprika
as needed
Smoked Paprika
Beef Tenderloin
1 lb
Beef Tenderloin
Olive Oil
2 Tbsp
Olive Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Garlic
2 cloves
Garlic
Fresh Thyme
2 sprigs
Fresh Thyme
Aioli
Egg
2
Eggs
yolks only
Lemon Juice
2 tsp
Lemon Juice
Dijon Mustard
1 tsp
Dijon Mustard
Garlic
2 cloves
Garlic, finely grated
Extra-Virgin Olive Oil
1 cup
Extra-Virgin Olive Oil
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Charred Tomatoes
Plum Tomato
4 oz
Plum Tomatoes
Olive Oil
1 Tbsp
Olive Oil
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Assembly
Baguette
1
Baguette, cut in half lengthways
Olive Oil
to taste
Olive Oil
Arugula
to taste
Arugula
Love This Recipe?
author_avatar
Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/
Cooking InstructionsHide images
step 1
Turn your oven broiler on high.
step 2
Cook your steak: In a small bowl, mix together the Ground Cumin (1 Tbsp), Brown Sugar (1 Tbsp), Kosher Salt (2 tsp), Simply Organic Onion Powder (sponsored) (1 tsp), Simply Organic Garlic Powder (sponsored) (1 tsp), Freshly Ground Black Pepper (as needed), and Smoked Paprika (as needed).
step 3
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.
step 4
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.
step 5
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℉.
step 6
Remove the filet from the pan and let it rest for 5 minutes.
step 7
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).
step 8
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).
step 9
Char tomatoes: Set oven to broil.
step 10
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).
step 11
Place the tomatoes under the broiler until just charred and the skins begin to split.
step 12
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.
step 13
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.
step 13 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.
RECIPES TAG
Beef
Comfort Food
Lunch
Shellfish-Free
Sandwiches & Wraps
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