Filet Mignon in Blue Jeans

Beef tenderloin sandwich, tomatoes, grilled jalapenos and sweet potato chips. And the Syrah by which we still measure all others, Qupe' Central Coast.




This is one of the best damn recipes we've ever gotten out of Men's Health mag.

1 1/2 C red wine vinegar
1/4 C sugar
salt and pepper
1 large red onion, cut into 1/8 inch slices
1 serrano chili, seeds removed, minced
1 pound buffalo or beef tenderloin
6 foccacia, ciabatta or whole wheat rolls
4 oz. arugula, washed and stems removed
Juice of one lemon
1 Tb olive oil
1/4 C freshly grated Parmesan cheese

1. Prepare the spicy onions: Combine vinegar, sugar and 2 Tb salt in a small pot over high heat and bring to a boil. Add the onion and serrano and remove from heat. Once cool, refrigerate the onions with their liquid.

2. Heat a grill on high. Season the meat with salt and pepper and place on the hottest part of the grill. Cook for 3 minutes, then flip and cook another 3 minutes. Move the meat to a cooler section of the grill and cook for about 10 minutes more, until it's firm but yielding. Remove the meat and let it rest for 10 minutes so the juices redistribute evenly.

3. Place rolls on the grill briefly to toast. Toss arugula with lemon juice, olive oil and Parmesan. Slice the meat and serve on the rolls with onion slices and some arugula. Makes 6 sandwiches.

Or one big honkin' one. We used a loaf of Vienna bread, split it and toasted it on the cast iron griddle. And we also bought more than one pound of beef. Yeah it's an expensive cut, but so melt-in-your mouth tender you just gotta have more.

We've made this a few times, and usually make minor alterations. Using Vidalia onions instead of red, mixed greens instead of all arugula, adding mesquite wood to the grill... The concept is still basically the same. It's always good. Like a really high end burger. This would be a good thing to serve while camping. Easy but impressive. And the onions are great. They're good on lots of other sandwiches and last forever.