Man’s Lumber

Man’s Lumber

Filet Steak Sandwich with Goat Cheese & Lemon Vinaigrette

I love having soup and a sandwich. It is a classic meal that can be eaten for either lunch or dinner come rain or shine. I came up with this recipe the other night when I was eating my Butternut Squash Soup. Not sure what type of meat or cheese sandwich would marry well with this, I decided to pull out my phone and Google it because everyone knows the Internet doesn’t lie. The first thing that popped up was Goat Cheese (sometimes referred to as chèvre by the French) and the second thing that popped up was Filet. Goat cheese is an awesome creamy and tangy cheese with a tart finish similar to cream cheese in its consistency. Filets are a boneless cut of meat taken from the smaller end of a tenderloin and are known as being the most tender of all cuts, basically a small slice of heaven. Being a huge fan of goat cheese and red meat in general I decided that this was the perfect mix for a sandwich. What sandwich would not be complete without lettuce and tomato. In this case, since I was using two fancy ingredients already, I decided to spice it up by using Baby Arugula, which has a peppery flavor, instead your average iceberg or romaine lettuce (boring!) along with a lemon vinaigrette. This sandwich to me is perfectly delicious.

Ingredients: Yields 2 Sandwiches

• 1 small to medium size Filet
• 2 handfuls of Baby Arugula Lettuce
• 1 small package of goat cheese (whichever brand you prefer), at room temperature
• 4 slices of Ciabotta Bread
• The juice of one Lemon
• Salt/Pepper to taste
• 2 small Tomatoes, sliced thin
• ¾ cup of Olive Oil

Directions:

1. In a small bowl with the lemon juice, slowly whisk in the olive oil until blended. Add in the salt and pepper. I usually go by taste with vinaigrette’s because I prefer them to be a little more tart
2. Once blended, set aside
3. Remove meat from the packaging. With a meat mallet tenderize the meat by hitting it a few times on each side
4. Salt and pepper both sides and fully rub it in
5. Heat a sauté pan over medium high heat with a little olive oil in the pan
6. Add the filet and cook on one side for 5 minutes. I prefer my meat medium rare, so I usually flip it to the other side and cook it for another 3-4 minutes depending on its thickness
7. Once the meat is cooked, set aside and cover with tinfoil. It is important to let your meat rest for about 5-10 minutes
8. Slice your Ciabotta bread to about ½ inch to ¾ inch thickness. I like toasting my bread slices for about 8 minutes in the oven at 400 degrees
9. Slice your tomatoes and rinse your arugula
10. Once the meat has rested, slice it thin and set aside

Sandwich Assembly:

1. Smear the goat cheese on one of slice of the Ciabotta Bread
2. Layer on a few slices of meat
3. Add some arugula and then tomatoes (I did 3 slices and a handful of arugula per sandwich)
4. Give your vinaigrette a whisk and then drizzle over the top before adding your second slice of bread
5. Enjoy!