TAMPA - Steak Sandwich
By Chef Partner Ryan Mitchell - Fleming's Prime Steakhouse & Wine Bar
1 ea. Baguette
2 Tbsp. Butter, lightly salted
1 oz. (wt.) Gruyere cheese, grated
(1) 6oz. Tenderloin medallion
1 Tbsp. + 2 tsp. Olive oil
1 oz. (wt.) Yellow onions chopped
1 oz. (wt.) Red peppers chopped
1 oz. (wt.) Mushrooms chopped
1/2 oz. Banana peppers
1 tsp. Chopped Parsley
Salt and Pepper to taste
Cut the bread in half lengthwise and spread with 2 Tbsp. butter. Place in oven under broiler butter side up and cook to toast. Place the grated cheese on the top section of the bread, place in back under the broiler until the cheese is melted. Butterfly the tenderloin then flatten out to 1/4" thick. Season the meat on both sides with salt & pepper. Place 1 Tbsp. olive oil in a sauté pan and sear the meat to temperature.
Cut the onion and red pepper into 3" long x 1/4" wide julienne. Slice mushrooms with the stem to a 1/4" thick. Place 1 tsp. olive oil in a 10 inch sauté pan set on high heat and cook the onion, red pepper, mushrooms and banana peppers for 2-3 minutes until tender.
Place the meat on the bottom half of the bun then set on an angle in the center of a room temperature rectangle plate. Place the vegetables on top of the meat and sprinkle with chopped parsley.