Beef Filet and Cheddar Triple Stacks
Savory tea sandwiches are made easy with these Beef and Cheddar Triple-Stack Sandwiches.
Servings 8 tea sandwiches
Ingredients
- 2 6-ounce filets mignons (see note for substitution)
- ¼ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground half-sharp paprika*
- 1 tablespoon olive oil divided
- 1 teaspoon butter cut in half
- 16 slices sourdough sandwich bread†
- 8 slices hearty wheat sandwich bread‡
- 8 slices sharp Cheddar cheese
- 1 recipe Horseradish Aïoli or Horseradish-smoked Paprika aioli recipes follows
- ½ cup arugula divided
- 24 slices Campari tomatoes
Instructions
- Preheat oven to 350° to cook the 2 filets mignons.
- Line a rimmed baking sheet with foil. Set aside.
- Rub each filet with 1 teaspoon olive oil. Evenly season on all sides with garlic salt, pepper, and paprika, rubbing spices into filets. Let filets sit at room temperature for 30 minutes.
- In a nonstick sauté pan, heat remaining 1 teaspoon olive oil over medium-high heat. Add meat to pan, and sear filets on all sides until browned, 2 to 3 minutes per side. Transfer filets to prepared baking sheet.
- Bake filets until desired degree of doneness is reached**, 5 to 7 minutes for rare. Add more baking time for well done.
- When filets are cooked, top each piece with ½ teaspoon butter. Wrap securely in foil. Let rest for at least 15 minutes.
- OR - as an easy time saver and no cooking: Substitute 1 to 2 pounds of thinly sliced Boars Head London Broil Top Round Roast Beef for the 2 (6-ounce) beef fillets.
To Assemble:
- Using a 2½-inch round cutter, cut 16 rounds from sourdough bread slices and 8 rounds from wheat bread slices. Using the same cutter, cut 8 rounds from cheese slices.
- Fifteen minutes prior to serving, slice filets into 4-x-¼-inch pieces. Set aside.
- Spread Horseradish-smoked Paprika Aïoli on one side of each sourdough round and one side of each wheat round.
- Top aïoli side of 8 sourdough rounds evenly with ¼ cup arugula leaves. Ruffle 2 filet slices to fit each bread round. Top each with a wheat round, aïoli side up. Top evenly with remaining ¼ cup arugula. Top each with a cheese slice and 3 tomato slices. Top each with a sourdough round, aïoli side down. Secure with a decorative pick.
- Serve immediately.
Horseradish Aioli Recipe:
- ⅓ cup Hellmans mayonnaise*
- 2 teaspoons prepared horseradish
- Instructions
- In a small bowl, combine mayonnaise and horseradish, whisking until smooth and creamy.
Horseradish-Smoked Paprika Aioli Recipe:
- 1/2 cup mayonnaise*
- 2 teaspoons prepared horseradish
- 3/4 teaspoon smoked paprika
- Instructions
- In a small bowl, combine mayonnaise, horseradish and smoked paprika, whisking until smooth and creamy.
Notes
Super easy and no cooking the beef - substitute 1 to 2 pounds of thinly sliced Boars Head London Broil Top Round Roast Beef for the 2(6-ounce) beef fillets.
Recipe Source: May/.June 2013 Tea Time Magazine. Their notes:
We used Penzeys Hungarian Half-Sharp Paprika (penzeys.com). †We used Pepperidge Farm Farmhouse Style Sourdough Bread. ‡We used Pepperidge Farm Farmhouse Style Wheat Sandwich Bread. **The best way to make sure meat reaches a safe internal temperature is to use a meat thermometer. Filets should be cooked to at least 140° (rare). MAKE-AHEAD TIP: Prepare filets mignons and Horseradish Aïoli, and refrigerate in airtight containers for no more than a day. Cut out bread rounds, and store at room temperature in airtight
containers for up to a day.
We used Penzeys Hungarian Half-Sharp Paprika (penzeys.com). †We used Pepperidge Farm Farmhouse Style Sourdough Bread. ‡We used Pepperidge Farm Farmhouse Style Wheat Sandwich Bread. **The best way to make sure meat reaches a safe internal temperature is to use a meat thermometer. Filets should be cooked to at least 140° (rare). MAKE-AHEAD TIP: Prepare filets mignons and Horseradish Aïoli, and refrigerate in airtight containers for no more than a day. Cut out bread rounds, and store at room temperature in airtight
containers for up to a day.