It all starts with the grassfed Australian filet mignon, and then add layers upon layers of flavor and indulgence.
For the Bacon-wrapped Aussie filet mignon sandwiches:
Onion-wild mushroom and fresh fig relish:
Whole grain mustard aioli:
Arugula with simple lemon vinaigrette:
For the onion-wild mushroom and fresh fig relish:
While steaks resting before grill, prepare onion-fig chutney. Over high heat in a heavy bottom pan warm olive oil and sauté onion until translucent and just fragrant. Add mushroom, garlic, vinegar, sugar and cinnamon, then turn down heat and cook 5-10 minutes before adding figs. Fold figs into onion and cook an additional 10-15 minutes. Remove from heat and season to taste with salt and pepper. Set aside to cool.
For the whole grain mustard aioli:
Vigorously whisk all ingredients together. Set aside.
For the bacon-wrapped Aussie filet mignon sandwiches with whole-grain mustard aioli and shallot-fresh fig relish:
30 minutes prior to cooking preheat grill using the two-zone method, turning one side of the grill to high heat, while leaving the other side off. Meanwhile, season meat liberally, wrap steaks in bacon and rest at room temperature.
With the grill lid open, sear both sides of the filet for 2-3 minutes over direct heat. Move steaks to the cooler, indirect heat zone. Turn down all burners to low, close the grill lid and cook until internal temperature measures 135F. Remove meat from the grill and rest under a tin foil tent for 5 minutes. Slice steak against the grain into thin medallions. Rest atop toasted ciabattini brushed with aioli and a bed of arugula. Top with onion-fig relish and brie. Blast brie with broiler or blow torch to melt. Sandwich and serve.
For the arugula with simple lemon vinaigrette:
Emulsify oil, lemon juice and zest. Season to taste with salt and pepper. Toss with arugula. Serve.