Filet Mignon with Mushrooms and Red Pepper-Garlic Mayonnaise Sandwich

 

                    Filet mignon makes a simple but luxurious steak sandwich, especially with the addition of mushrooms and Red Pepper-Garlic Mayonnaise.

Makes 2 sandwiches

• 2 tablespoons olive oil
• 2 cups cremini or white button mushrooms, wiped clean and finely chopped
• Salt and ground black pepper to taste
• ½ pound filet mignon, cut into ¼-inch-thick slices
• 2 Ciabatta rolls
• 3 tablespoons Red Pepper-Garlic Mayonnaise, recipe below
• ½ cup baby aragula, washed and dried

1. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat.
2. Add the mushrooms and cook, stirring occasionally, until they release their liquid and are very soft, about 7 minutes ; season with salt and pepper and set aside to cool slightly.
3. Heat a panini or sandwich press.
4. Brush the filet pieces with the remaining 1 tablespoon of olive oil and sprinkle with salt and pepper ; lay them on the panini press, pull the top down, and grill until seared on the outside but rare on the inside, 3 to 4 minutes.
5. While the steak is cooking, split the rolls in half and spread 1½ tablespoons of the mayonnaise on the bottom half of each one.
6. Arrange the mushrooms on top of the mayonnaise ; arrange the aragula on top of the mushrooms.
7. Lay the steak slices on top of the aragula ; top each sandwich with the remaining roll halves.
8. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 3 to 6 minutes, depending on how hot your machine is.
9. Carefully remove from te press and serve immediately.

Red Pepper-Garlic Mayonnaise

                    Roasted red peppers from a jar make a wonderfully flavorful spread when pureed and mixed with a little mayonnaise.

Makes about ½ cup

• ¼ cup drained roasted red peppers from a jar
• 1 garlic clove, put through a garlic press
• 1 teaspoon lemon juice
• ¼ teaspoon cayenne pepper
• ¼ cup mayonnaise

1. Combine the peppers, garlic, lemon juice and cayenne in a blender and puree until smooth.
2. Scrape the mixture into a small bowl and stir in the mayonnaise until well combined.
3. This will keep, tightly covered, in the refrigerator up to 3 days.

BON APPÉÉÉÉÉÉTIT