Brie Filet Sandwich


      • (2) 8 oz. filets grilled to medium-rare, cooled and sliced thinly

      • garlic butter

      • 2-3 petite brie wedges cut into several smaller pieces each

      • 1/2 tbs blonde roux

      • 1 1/2 cups heavy cream

      • white wine for de-glazing

      • 2-4 onion buns (Apple Market-Deli Section)

      • lettuce and tomato

      • 1 medium julienned onion

      • 1 tbs brown sugar

      • 3 saucepans

      Heat garlic butter in one saucepan, add sliced filets until cooked to desired temperature (medium-rare, medium, well). De-glaze with white wine.

      In second saucepan place garlic butter (sliced horizontally) onion rolls (butter side down). Toast until golden brown.

      in third saucepan add garlic butter. Heat over medium-high heat, cook the onion. Cook until onions are halfway caramelized. Sprinkle with brown sugar. Continue cooking until onions are nicely browned. De-glaze at this point.

      Brie Cheese Sauce

      Combine roux and heavy cream. Heat over medium heat until sauce thickens. Stir in brie. Stir occasionally until sauce is smooth (or leave a little chunky if desired).

      Place filet on toasted buns, place onions on filet. Drizzle brie sauce over onions and meat. Serve with lettuce and tomato.