Here’s a way to enjoy an old-fashioned steak sandwich. Use alittle bit of steak from the lean and tender fillet and top it with sautéed onions and mushrooms.
1slice (6ounces) filet mignon, well trimmed
Salt and Freshly ground black pepper
½ small onion, cut into slivers
6 large mushrooms, sliced
2French rolls or an 8-inch length French or Italian bread, split
1garlic clove, halved
1tablespoon chopped parsley
Watercress or arugula sprigs
Heat the olive oil in a nonstick skillet over medium-high heat. Sprinkle both sides of the steak with salt and pepper. Place the steak in the pan and lower the heat to medium. Sauté the steak until well browned, 6 to 9 minutes, adjusting the heat if necessary to maintain a steady sizzle. Turn the steak and brown the second side, about 5 minutes.
Transfer the steak to a plate, cover loosely with foil to keep warm, and set aside to rest. Add the onions to the skillet. Cook tossing, until slightly softened, about 4 minutes. Add the mushrooms and cook, tossing, for 3 minutes.
Meanwhile, toast the cut sides of the rolls or bread in a toaster oven or broiler. Rub the cut sides of the bread with the cut surface of the garlic clove. Spread with alittle mustard. Arrange the bread on 2 serving plates, toasted sides up.
Slice the steak and arrange the slices, overlapping, over the toast. Stir the parsley and any steak juices into the mushroom mixture, adding salt and pepper to taste. Spoon this mixture over the beef. Add the water to the pan over medium-high heat, scraping up any browned bits in the pan and letting the sauce boil slightly until reduced by half. Pour the sauce over the steak, so that it moistens the toast. Garnish with water-cress or arugula and serve at once.