Steak. Such a manly meal. Straight off the fire with a side of beans. While Lemon Zest and Baby Arugula are delicate and bright, just what you would find in a Petite Sandwich at High Tea. What happens when these two worlds collide?
You get a His and Hers Steak Sandwich. A hearty sandwich that is light and tasty. Is it even possible? Yes, it is my friends. In the recipe, I even added an option on how to add a few extra calories for your rugged man. Or keep it lighter, to watch your girlish figure. The choice is yours.
I’ve made many different versions of steak sandwiches in the past, but this one turns out to be my absolute favorite. Finding the right cut of beef is paramount. London Broil, Flank Steak, and even Rib Eye can be to chewy between slices of bread. I was determined to find the correct cut. I wanted a cut that when you chomped into your steak sandwich, half the meat didn’t pull out with your first bite. Filet Mignon is the answer. A touch more expensive, but extremely worth it. Off we go…..
The Lemon Horseradish is part of the magic to this sandwich. Let’s prepare this first and then get the steaks on the grill.
All you need is sour cream, prepared horseradish, a lemon and kosher salt. Add the sour cream and horseradish to a bowl. If you like a little more heat, the kind that clears the sinuses, by all mean add more horseradish. Then zest one lemon with a micro plane or fine mesh grater.
Only zest the yellow rind. If you zest further down into the white pith of the lemon, all you’ll add is the bitter white rind.
Now it is time for the star of the show. Filet Mignon Steaks. Get that grill going under high heat and grab your steaks. Coat them with a dash of olive oil and
rub both sides gently. Then season both sides with kosher salt and pepper.
Place them on your preheated grill and let them cook for 4 minutes per side for Medium-Rare. If you like your steak Medium to Well Done, that’s fine. Leave the meat on the heat a touch longer to your liking. For best flavor, I do recommend no higher than Medium.
Remove the steaks from the grill and let them rest for 5 minutes under a blanket of tin foil. Nap time.
We will move onto the bread. So excited, this is my favorite part. We have two options here. If you are looking for a hardy Cowboy Style meal, go the butter route. If you are trying to watch your girlish figure go the non-butter route. Both taste great, but I am partial to the buttering.
Put both the buttered and non buttered options on the grill and let the magic happen. Viola, one toasted with butter, the other without.
Just look at this buttery crispy nugget. I don’t care about my waist line today. That baby is mine. Now, grab your dressing and add dollop of spread to each.
Spread it evenly, covering the surface like so. Next add a handful of baby arugula and set that on top.
Thinly slice your filet like so and add a good helping to your sandwich.
Almost there, shave some good Parmesan cheese on top and say “I’m okay to go! I’m okay to go! I’m okay to go” {name the movie?}.
Oh.My.Goodness.
I hardly snapped but one picture of this finished sandwich before my tummy growled. I took one bit, then another, and POOF it was gone. I had gobbled it down. All I can think about now is making another one. So who’s hungry and wants an out of this world sammy?
- For the beef:
- 1 Pound Beef Tenderloin steaks (about 2 small ½” filets)
- 1 tablespoon Olive Oil
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- For the sandwich:
- 4 French Rolls (sandwich sized – approx. 4”)
- 1 (2-ounce) chunk of good Parmesan cheese
- 3 ounces butter, at room temperature (optional)
- 1 bunch baby arugula
- Kosher salt
- Freshly ground black pepper
- For the Lemon Horseradish Sauce:
- 1 cup sour cream
- 3 tablespoon prepared horseradish
- 2 teaspoon Lemon zest
- ½ teaspoon Kosher salt
- To Prepare Sauce:
- Whisk together horseradish, sour cream, lemon zest and salt in a small bowl. Serve at room temperature.
- Sandwich Directions:
- For the Meat:
- Heat grill to high. Rub meat with olive oil and season with course salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill, cover it tightly with aluminum foil and let rest 5 minutes. Slice into ¼-inch thick slices.
- To make the sandwiches, cut the bread in half. Spread with unsalted butter and grill until brown. Remove to spread thickly with the Lemon Horseradish Sauce. Top with slices of beef, arugula, and parmesan shavings.
Just try to eat only one….
Enjoy.
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I almost jumped through my computer screen! Yum!
Lip smaking delicious! What a perfect blend of ingredients. Cannot Wait To Try.
I just showed my boyfriend and he is off to buy ingredients. I would have choosen the butter bread option too. The thought of the crunch is quite appealing in a beef sandwich. We will let you know how it turns out. 🙂
Shelly sounds like the buttered option for our steak sandwiches makes us ‘cut from the same culinary cloth’. Thanks for stopping by and hope the sandwich is fabulous for you.