Make Citi Field's Signature Sandwich in Time for the All-Star Game
Just because you're not at the All-Star game at Queens's Citi Field doesn't mean you have to miss out on all the delicious stadium food.
Pat LaFrieda Jr., the meat purveyor for some of New York City's hotspots like Shake Shack and the Spotted Pig and Gordon Ramsay's restaurants in Las Vegas and Los Angeles, created Citi Field's signature sandwich – a juicy filet mignon steak sandwich.
Try it in your kitchen and you'll see why it's such a home run.
3 2 oz. filet mignon medallions
Kosher salt
½ tsp. turbinado sugar
2 tbsp. canola oil
1 large sweet onion, chopped
½ tsp. balsamic vinegar
1 (6-inch) baguette, toasted and split
2 slices Monterey Jack cheese
1 tsp. store-bought au jus base, dissolved in ¾ cup hot water
1. Sprinkle meat with 1 tsp. salt and sugar. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add onions and cook until caramelized, about 5 minutes. Stir in balsamic vinegar and season with salt to taste. Remove onions and wipe out pan. Add remaining 1 tbsp. oil to pan andheat over medium-high heat. Add meat and cook ½ -2 minutes per side.
2. Remove meat from pan and place on the bottom half of the baguette. Return onions to pan to reheat, and top with cheese. Once cheese is melted, use a spatula to remove onions and cheese, and place on top of meat. Spoon 2-3 tbsp. au jus on the inside of the top half of the baguette.
Pat LaFrieda Jr., the meat purveyor for some of New York City's hotspots like Shake Shack and the Spotted Pig and Gordon Ramsay's restaurants in Las Vegas and Los Angeles, created Citi Field's signature sandwich – a juicy filet mignon steak sandwich.
Try it in your kitchen and you'll see why it's such a home run.
Pat Lafrieda Original Filet Mignon Steak Sandwich
Makes: 1 sandwich3 2 oz. filet mignon medallions
Kosher salt
½ tsp. turbinado sugar
2 tbsp. canola oil
1 large sweet onion, chopped
½ tsp. balsamic vinegar
1 (6-inch) baguette, toasted and split
2 slices Monterey Jack cheese
1 tsp. store-bought au jus base, dissolved in ¾ cup hot water
1. Sprinkle meat with 1 tsp. salt and sugar. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add onions and cook until caramelized, about 5 minutes. Stir in balsamic vinegar and season with salt to taste. Remove onions and wipe out pan. Add remaining 1 tbsp. oil to pan andheat over medium-high heat. Add meat and cook ½ -2 minutes per side.
2. Remove meat from pan and place on the bottom half of the baguette. Return onions to pan to reheat, and top with cheese. Once cheese is melted, use a spatula to remove onions and cheese, and place on top of meat. Spoon 2-3 tbsp. au jus on the inside of the top half of the baguette.
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