Filet Mignon Steak Sandwiches

What You’ll Need

Ingredients:

• ~1 lb grass-fed filet mignon

• Kosher salt & freshly ground black pepper, to taste

• 1 tbsp high-heat oil (like grapeseed or avocado oil)

• 4 buns – Pretzel, Kaiser, Ciabatta, or your favorite roll

• Mustard, mayo, or aioli for serving

Optional:

• 1 medium to large yellow onion, sliced thinly

• 1–2 tbsp butter for onions

Let’s Cook

1. Prep the Filet: Pat your filet dry and season generously with salt and pepper on both sides.

2. Cook the Steak:
   Heat a cast iron skillet over medium-high heat with your oil.
   Sear the filet for about 3–4 minutes per side (depending on thickness), then reduce heat and cook to desired doneness — about 130°F for medium-rare.
   Transfer to a plate, tent with foil, and rest for 10 minutes.

3. Slice the Steak:
   Once rested, slice the filet across the grain into thin ¼-inch slices.

4. Toast the Buns:
   While the steak rests, toast your buns until golden brown. Spread with mustard, mayo, or aioli.

5. Assemble:
   Add 3–4 slices of filet to each bun. Top with optional caramelized onions for a rich, sweet finish.