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Beef filet mignon sandwich, cherry tomatoes relish and old style mustard mayo |

Beef

Beef filet mignon sandwich, roasted with garlic and tyme, spicy and sour cherry tomatoes relish, old grain mustard mayo.

Ingredients

Recipe for 4 servings

For the sandwich

300 Gr

Beef filet mignon

1 Bunch(es)

Thyme

1 Head(s)

Garlic

25 Gr

Butter

60 Gr

Cherry tomatoes

60 Gr

Yellow cherry tomatoes

1 Unit(s)

Red onion

1 Unit(s)

Red hot chili

1 Bunch(es)

Basil

30 Ml

Maille xérès vinegar

2 Unit(s)

Ciabatta bread

8 Leaf(ves)

Boston lettuce

For the mayo

125 Ml

Vegetable oil

1 Unit(s)

Egg

15 Ml

Dijon mustard

5 Ml

White wine vinegar

30 Ml

Grainy mustard

Preparation time: 45 min

Preheat your Four at 425 °F

For the preparations

Cut the garlic in half on the high way.Season the beef all around.Slice 16 slices of Ciabatta about 1,5cm size.Dice the onion finely, mince the chili without removing the seeds.Cut the tomatoes in half, chop the basil but not too thine.Pick the leaves of the lettuce and wash it.
For the beef

In a hot pan with oil, brown the fillet on all sides, place the fillet at the front of your pan, place the garlic in the pan face down, add the thyme and roast for 1 minute. Place the thyme on top of the garlic and add the beef fillet. Add the butter to the pan and baste the fillet several times. Place the pan in the oven for a few minutes, remove the fillet when the meat thermometer reads 48-50°C, and leave to rest for 5 minutes.
For the relish

In a hot pan with olive ol, sweat the onions and the chili, season it.Add the tomatoes by breaking them with a wood spoon, deglaze with the vinegar and let it cook on medium heat until it gets puree.Remove from the stove and add the basil.
For the mayo

In a bowl, wisk the Dijon mustard and the egg yolk, season it, and montez the mayo by adding gently the ol.When it's done, add the old grain mustard and the vinegar.
For the platting

Place the ciabatta slices on a baking sheet, drizzle with olive oil, and toast in the oven. Slice the tenderloin into 1cm slices. Spread mayonnaise on the ciabatta slices, add the lettuce leaves and tenderloin slices, add relish, and close your sandwiches.