Petite Filet Mignon Sandwiches* Recipe

Bring steaks to room temperature

Remove the petite filets from the refrigerator 20–30 minutes before cooking so they come to near room temperature for even cooking.

Pat the steaks dry with paper towels. Season both sides evenly with kosher salt, 1 tsp black pepper, and garlic powder.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tbsp neutral oil and swirl to coat.

Sear each filet: place steaks in the hot pan, do not overcrowd. Cook for 2–3 minutes on the first side without moving to develop a brown crust. Flip and add 1 tbsp unsalted butter; tilt the pan and spoon butter over the top while cooking the second side for 2–3 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time ±1 minute for desired doneness.

Transfer steaks to a cutting board and rest for 5–7 minutes to allow juices to redistribute.

While steaks rest, split the mini rolls and lightly toast cut sides in a dry skillet or under a broiler until just golden, about 1–2 minutes. Watch carefully to avoid burning.

Make the sandwich spread: in a small bowl combine 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp lemon juice and 1 tsp chopped parsley (if using). Stir until smooth and season to taste with a pinch of salt and a grind of black pepper.

Spread about 1 tbsp of the mayo-mustard mixture on the cut side of each toasted roll (adjust amount to preference).

If desired, drizzle the tomato slices lightly with the 1 tsp olive oil and sprinkle a small pinch of salt and the 1/4 tsp black pepper to season.

Thinly slice each rested filet against the grain into 3–4 slices per steak (depending on steak thickness) so pieces fit nicely on the mini rolls.

Assemble sandwiches: arrange a few arugula leaves on the bottom half of each roll, place 2–3 slices of filet on top, add a slice of cheese, a couple thin tomato slices and a few slivers of red onion.

Top with the other roll half and press gently. If you want the cheese slightly melted, place assembled sandwiches in the warm skillet for 30–45 seconds per side with the lid on or under a warm broiler for 20–30 seconds — watch closely.

Serve immediately while steak is warm. Recipe yields 4 small sandwiches (2 steaks split into 4).