Steak Sandwichs with Tartar Sauce
Grilled filet mignon pounded thin and served on toasted buns with creamy tartar sauce and fresh watercress. A luxurious steak sandwich that comes together in just 20 minutes.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
20 minA steak sandwich sounds casual. A filet mignon steak sandwich? Now we’re talking.
Pound thick filets until they’re flat enough to fit a bun, season simply with salt and pepper, then grill or pan-sear for just a minute or two per side. Slide them onto toasted hamburger buns, hit them with a generous spoonful of tartar sauce, and top with peppery watercress.
It’s the kind of sandwich that makes you wonder why you ever settled for a regular burger.
Kitchen Tips
- Pound the filets gently so they flatten evenly without tearing the meat
- Keep the cooking time short since thin-pounded filet goes from rare to overdone fast
- Toast the bun’s cut side on the grill for extra crunch and to keep it from going soggy under the sauce
- The tartar sauce’s tangy creaminess is key here, so use a good quality one or make your own with mayo, capers, and cornichons
Ingredients
Directions
Preheat a charcoal grill (or use a skillet to cook the meat).
Pound the steaks lightly to flatten them.
Sprinkle the steaks with salt and pepper on both sides and brush all over with oil.
Place the steaks on the grill and cook 1 to 2 minutes on each side, depending on the desired degree of doneness. (Cook the same time in a skillet).
Split open the hamburger buns.
Toast the cut surfaces of the buns until golden brown.
Arrange a steak in each bun piece and spoon tartar sauce over the steak.
Garnish with watercress.
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