OK, now we’re talking about favorites. Of all the lunch items we serve and among the ones we are doing in the Taste and Tweet event we are holding tomorrow, this is everyone’s favorite. And why wouldn’t it be – you’re basically getting filet mignon on a baguette.
As with all our steaks, we use only the best, 28-day aged, prime tenderloin for this sandwich – no cutting back here. The meat is tender so you don’t need a knife to cut it up, just pick it up, dip it in the Au Jus and enjoy. Simple but flavorful.
Speaking of the Au Jus, that is what also makes it something special to me. Most places use au jus from a packet to make the sauce – leaves something to be desired in my opinion. We make ours from scratch using a beef stock that simmers for 8 hours with onions, peppercorns, bay leaves and a few special spices. It has a clarity to it that is not salty but has a deep flavor to enhance the flavor of the filet mignon. No wonder it is an absolute favorite and staple among our guests.
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