Wagyu Tenderloin Sandwiches with Balsamic Pan Sauce
- by Dan Whalen
- Nov 11, 2019
Guest Post by Dan Whalen from The Food in My Beard.
It might seem silly to a purist to put a wagyu filet mignon in a sandwich, but maybe I can convince you why you should absolutely make this recipe this holiday season. First off, many people have not yet had a chance to experience wagyu. It’s on a different level, redefining the phrase “melt in your mouth”. I believe, that as a host during the holidays, your food is a gift to your guests, and there is no better gift than this.
Second, it’s a new and unexpected dish that will wow your guests when they first arrive. Third, and probably the best reason of them all, this sandwich might just be the best thing I have ever eaten in my entire life.
The reason this sandwich works is that the wagyu filet mignon is so meltingly tender that when you take a bite your teeth just slide right through the meat. Everything in this recipe is here to compliment the wagyu. The bread adds a crunch, and there is a hint of mayo that has been spiked with some lemon juice and chives just to sneak in a little more flavor, but also provide a bright contrast to the heavy steak
After cooking the filets, deglaze the pan with some balsamic vinegar, a splash of worcestershire sauce and a little honey and let it reduce for about 3 minutes to form a thick sauce. You could serve this on the side or drizzle it right on top of the sandwiches just before serving.
Wagyu Tenderloin Sandwiches with Balsamic Pan Sauce
Ingredients
- 2 5 oz. Omaha Steaks Private Reserve Wagyu Filet Mignons sliced in half into 2 thin rounds, room temperature
- 1 loaf sourdough bread at least 8 slices
- 2 Tbsp butter
- vegetable oil
- salt & pepper to taste
Sauce
- 1/2 cup mayo
- 2 Tbsp chopped chives plus more for garnish
- juice of 1 lemon
Pan sauce
- 1/4 cup balsamic vinegar
- 2 Tbsp worcestershire sauce
- 1 Tbsp honey
Instructions
- Mix the sauce ingredients in a small bowl and set aside until ready to use.
- Preheat the oven to broil on high.
- Cut the bread slices into small rectangles, trying to mimic the size of the filet slices.
- Spread the butter evenly on both sides of the bread. Broil the bread for about 3-5 minutes per side to brown. Remove from oven.
- Spread about a tablespoon of the mayo mixture onto one side of each bread.
- Heat a little vegetable oil in a heavy bottom frying pan on high heat.
- Season the filets with salt and pepper on both sides. Add them to the pan.
- Cook about 1 minute on each side to brown the outside and cook to rare on the inside.
- Place a filet on 4 of the pieces of bread. Top with the remaining 4.
- Meanwhile, turn the pan to medium heat and add the balsamic. Stir, scraping the bottom of the pan to get all the bits from the pan into the sauce. Add in the worcestershire and honey and stir to combine. Cook 3 minutes until slightly thickened. Remove from pan.
- Cut the sandwiches in half and line them up on a serving plate cut side up. You can use toothpicks if the sandwiches don’t stay together on their own.
- Top with chives and a drizzle of the pan sauce before serving.
