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Category: Sandwiches
Yield/Servings:4 sandwiches
Prep Time: 0 Cook Time: 0 Total Time: 0
Ingredients
4 tablespoons canola or other neutral-flavored oil, plus more as needed
2 large sweet yellow onions or Spanish onions, thinly sliced (about 3 cups)
6 ounces thinly sliced Monterey Jack cheese
1 cup beef stock
1 1/2 teaspoons balsamic glaze
12 (1 1/2-inch thick) filet medallions (about 1 1/2 pounds)
1 tablespoon kosher salt
1/2 teaspoon turbinado sugar or light brown sugar
4 demi-baguettes (or 6-inch) segments of a long baguette
(1) In a large skillet, heat 2 tablespoons of the oil over medium heat until it slides easily in the pan, 2 to 3 minutes.
(2) Add the onions and cook, stirring occasionally so they don't stick to the pan, until they are soft and caramelized, about 20 minutes.
(3) Spread the onions out over the surface of the pan.
(4) Remove from the heat and lay the cheese on top of the onions, letting it melt.
(5) To make a jus, in a small saucepan, bring the stock to a simmer...
see full recipe at: foodrepublic.com
Recipe Source: foodrepublic.com
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Pat LaFrieda's Filet Mignon Steak Sandwich Recipe - Food Republic
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Category: Sandwiches
Yield/Servings:
Prep Time: 0 Cook Time: 0 Total Time: 0
Ingredients
4 tablespoons canola or other neutral-flavored oil, plus more as needed
2 large sweet yellow onions or Spanish onions, thinly sliced (about 3 cups)
6 ounces thinly sliced Monterey Jack cheese
1 cup beef stock
1 1/2 teaspoons balsamic glaze
12 (1 1/2-inch thick) filet medallions (about 1 1/2 pounds)
1 tablespoon kosher salt
1/2 teaspoon turbinado sugar or light brown sugar
4 demi-baguettes (or 6-inch) segments of a long baguette
(1) In a large skillet, heat 2 tablespoons of the oil over medium heat until it slides easily in the pan, 2 to 3 minutes.
(2) Add the onions and cook, stirring occasionally so they don't stick to the pan, until they are soft and caramelized, about 20 minutes.
(3) Spread the onions out over the surface of the pan.
(4) Remove from the heat and lay the cheese on top of the onions, letting it melt.
(5) To make a jus, in a small saucepan, bring the stock to a simmer...
see full recipe at: foodrepublic.com
Recipe Source: foodrepublic.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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