Slices of tender filet mignon are accompanied by baby kale and homemade Creole Mustard Butter on sourdough bread to fashion a hearty tea sandwich that is sure to please a hungry crowd. Pictured with our Crab Cake Crostini and Beet Hummus Frico Cups.
Creole Filet Tea Sandwiches
Serves: 8
Ingredients
- 1 (8-ounce) beef filet mignon steak
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 teaspoons extra-virgin olive oil, divided
- 4 slices bakery-style sourdough bread
- 1⁄2 cup baby kale
- Creole Mustard Butter (recipe follows)
- Garnish: grape tomato slices
Instructions
- Season all sides of steak evenly with garlic salt and pepper. Drizzle with 1 teaspoon olive oil and rub in with fingers. Let steak sit at room temperature for 30 minutes.
- In a small sauté pan, heat remaining 1 teaspoon olive oil over medium-high heat. When pan and oil are hot, place steak in pan, reduce heat to medium, and cook, undisturbed, until well seared, 5 to 7 minutes. Turn steak over and cook until desired doneness is achieved, 3 to 5 minutes for rare. Wrap steak securely in foil and let rest until cool.*
- Using a serrated bread knife in a gentle sawing motion, cut 16 (2 1⁄2x1-inch) rectangles from bread slices, discarding scraps. Place bread rectangles in a resealable plastic bag to prevent drying out during assembly.
- Spread a layer of Creole Mustard Butter onto bread rectangles. On butter side of 8 bread rectangles, arrange a layer of kale. Using a sharp knife, cut 8 thin slices from steak to fit bread rectangles. Blot steak strips on paper towels to absorb juices before placing on top of kale. Cover each with a remaining bread rectangle, butter side down. Serve immediately, or cover with damp paper towels, place in an airtight container, refrigerate, and serve within 2 hours.
- Just before serving, garnish with grape tomato slices, if desired.
Notes
*At this point, steak can be refrigerated. Use within 2 days.
Creole Mustard Butter
Serves: approximately ¼ cup
Ingredients
- 4 tablespoons unsalted butter, softened
- 2 tablespoons Creole mustard*
- 1 teaspoon finely chopped fresh parsley
- 1⁄2 teaspoon chopped fresh thyme
Instructions
- In a small bowl, stir together butter, mustard, parsley, and thyme. Use immediately, or cover, refrigerate, and use within a day. Let come to room temperature before using.
Notes
*We used Zatarain’s Creole Mustard.
