From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Filet Mignon Sandwiches Twice in the past few weeks I've attended parties where Ruth's Chris Steakhouse was serving filet mignon sandwiches. They were good enough to inspire me to make up some of my own. This recipe uses French bread, but not in the poor-boy style. New Orleans French bread is too light. Better are kaiser rolls, or something similarly crusty. 16 slices heavy French bread, cut about an inch thick 8 slices beef tenderloin, about an inch thick Creole seasoning 2 Tbs. butter 1/2 cup brandy 1 1/2 cups sliced crimini or portobello mushrooms 1 1/2 cups chopped fresh tomatoes 1/2 tsp. salt 1/4 tsp. coarsely-ground black pepper 1/4 tsp. marjoram 1/2 tsp. tarragon 1/2 cup sliced green onions 1/4 cup chopped flat-leaf parsley 1. Season the filets to taste with Creole seasoning. Melt the butter in a skillet over medium-high heat and, before it can get a chance to brown, add the filets. (You might need to do this in two batches.) Cook to just below the desired degree of doneness. 2. Lower the heat to medium-low. Add the brandy to the pan and bring to a boil. (See precaution below.) After the alcohol has boiled off (about a minute), whisk the pan to dissolve the browned bits of beef and the butter. 3. Add the mushrooms, tomatoes, salt, pepper, marjoram and tarragon and simmer for about four minutes, until the mushrooms are tender. Add the green onions and parsley and cook about another minute. Turn off the heat. 4. Slice each filet across into two slices. Put the filet slices into the sauce and let them sit in the sauce for a few minutes. 5. Toast the bread. Place a filet slice on a slice of bread, and add a little sauce. Add another slice of filet and more sauce. Top with another slice of bread. Serves eight. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com