Grilled Filet Mignon Sandwiches w/Peppers and Eggs Recipe

Grilled Filet Mignon Sandwiches w/Peppers and Eggs

Category		Entrees - Maindishes
Sub Category		None
Servings		8
Wine/Beverage Recommendations		Fabre Montmayou 2007 Gran Reserva Mendoza Malbec

Ingredients

-	1 piece beef tenderloin, 2 pounds
-	2 to 3 teaspoons kosher or sea salt
-	Freshly ground black pepper
-	Marinated Grilled Black Peppers
-	1 white onion, thinly sliced
-	3 hard-boiled eggs, sliced
-	Mayonnaise
-	Chimichurri, purchased or homemade (Click the Link)
-	8 large French rolls


Instructions


Adapted with permission from The Santa Monica Farmers’ Market Cookbook- Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007) I have learned a lot about Grilling meat from Rodolfo, my Argentine Son-in-Law, including the technique of browning larger cuts of meat at the end of cooking time, which gives the cook better control. Here’s his favorite sandwich, dressed with chimichurri, the piquant sauce considered the Argentine ketchup. It’s available at specialty markets, or make your own using market herbs.


Heat a grill to meduim with an area of indirect heat and direct heat. Rub the meat with salt and some pepper. Place the beef over indirect heat and grill until juices appear on top, 10 to 15 min. Turn the meat and continue grilling over indirect heat until almost done, about 10 min. Move the meat over direct heat for 3 to 5 min to crisp the crust and finish cooking (the meat will be meduim-rare) Remove the meat to platter and let stand for 10 min.


Thinly slice the meat across the grain. Place the condiments – peppers, onions, eggs, mayonnaise, and chimichurri – and rolls on the table and let guests assemble their own sandwiches.




Originally Submitted 7/1/2009

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Grilled Filet Mignon Sandwiches w/Peppers and Eggs Recipe

Grilled Filet Mignon Sandwiches w/Peppers and Eggs

Grilled Filet Mignon Sandwiches w/Peppers and Eggs Recipe - Entrees - Maindishes