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.
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