On my last excursion to the Harris Teeter, I spied a small pack of somewhat thin beef tenderloin steaks that were priced mighty low. I grabbed them thinking they'd be good, grilled, and atop a spinach salad. When it came time to make dinner last night, I instead made a filet mignon melt sandwich with caramelized Korean barbecue onions and a garlic aioli to boot. It was quite something!
"Filet Mignon Melt Sandwich," a Roediger House original recipe.
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