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
  1. 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.
  2. 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.*
  3. 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.
  4. 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.
  5. Just before serving, garnish with grape tomato slices, if desired.
Notes
*At this point, steak can be refrigerated. Use within 2 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/creole-filet-tea-sandwiches/