Filet Mignon Sandwiches | Steak Sandwich скачать в хорошем качестве

Filet Mignon Sandwiches | Steak Sandwich

Today I’m recreating a fabulous Filet Mignon Sandwich that my husband and I ate when we were first married. Perfectly cooked steak is piled atop a garlic butter brushed croissant with melt-y provolone cheese on top—these are SO good! Thank you to the Pennsylvania Beef Council for sponsoring this video! For more information visit their website: www.pabeef.org Filet Mignon Sandwiches 2 Filet mignon (beef tenderloin) steaks, 1.5” thick (about 1 lb total) Kosher salt and black pepper Olive oil 4 Croissants, sliced open 4 Tbsp. unsalted butter 2 garlic cloves, finely minced 4 slices mild provolone cheese Fill large pot or container with water making sure to stay below the MAX fill line on your precision cooker. Attach precision cooker to the pot/container and set temperature to 139.5 degrees (for medium doneness). Season steaks on both sides with salt and pepper. Pour 1 tsp. olive oil into a gallon-sized freezer safe Ziplock bag. Add the steaks making sure they don't overlap. Slowly lower the bag into the preheated water, allowing the air around the meat to escape. Zip the bag to seal and drape the bag over the edge of your pot or container of water. Cook the steaks for 45 minutes. Remove from the water and pat the steaks dry with a paper towel. You can season them again with a bit of salt (I forgot to!). Preheat a cast iron skillet over HIGH heat. Add about 1 Tbsp. olive oil to the skillet and sear the steaks for about 1.5 minutes on each side. Remove to a plate, cover loosely with foil, and allow to rest for about 10 minutes so the juices redistribute. Slice against the grain. While the steaks rest, arrange the sliced croissants in a single layer on a sheet pan. Melt 4 Tbsp. unsalted butter in a small saucepan over medium low heat. Add in 2 cloves of minced garlic and stir. Cook for about 1 minute or until fragrant. Brush the garlic butter onto the inside of the sliced croissants. Broil the croissants on LO until lightly golden brown (you can move your oven rack to the top slot so the sandwiches are about 6 inches from the broiler--just keep a very close eye on them!). Remove the croissant tops from the sheet pan. To assemble the sandwiches, divide the meat into 4 equal portions. Place a pile of steak onto the bottom of each croissant. Top with provolone cheese. Broil again on LO until cheese melts. Put croissant tops on the sandwiches. ENJOY! Please SUBSCRIBE to my channel! INSTAGRAM:   / annesfamilyrecipe   FACEBOOK: www.facebook.com/annesfamilyrecipe EMAIL: annesfamilyrecipe@gmail.com Theme song written and recorded by my talented husband! #beefitswhatsfordinner #filetmignon #sandwich