Toute l'année = Luxirare Sandwich

The filet sandwich is really Ina Garten's recipe, she also did a roasted filet sandwich with parmesan, arugula and truffle butter, but I just ended up using the white truffle cream that was left in the fridge. I seriously love clean-out meals where you're able to use whatever ingredients are lingering in your kitchen. Sometimes Garten is deceivingly clever ; replacing a roast beef which takes hours to cook with a quick cooking filet mignon ? Filet tastes better anyway.
So let's start with some fresh bread shall we?



This dough has been sitting for a bit, and you'll notice little air pockets that start to form. This is a good thing as it forms the crumb structure of the bread.
I like to make a flatter rounder shape for the sandwich rolls and poke little holes in it, and then flavor it with rosemary and salt. The garnished the sweet bread with rock sugar.




Baked bread, sweet and and savory....


Before I go on to show the process, here is a snapshot of ingredients. Roast beef, arugula, parmesan, and truffle cream for the savory sandwich, and Monk's head cheese, creme fraiche, cinnamon, and figs for the dessert sandwich.



Close up of the steak before it hits the oven. I salt and pepper it generously and used room temperature butter to cover it...
The milk solids in the butter help brown the steak so I wouldn't skip this step.



I set my oven up at 450 and cooked it for 20-25 minutes but it really depends on how you like your meat. I like mine medium rare....
MMMMMMM you could just f**k the sandwich idea and eat this as it is...Seriously I was tempted..



After waiting a tempting 20 minutes in hell, I finally slice the sandwich. Its a good idea to wait for the meat to reconstitute it's juices so that when you slice it it doesn't lose all its flavor. I'm suuuurre you guys have heard this on the food channel 1000 times.
Slicing the monk's head cheese, I was almost able to finish the whole round.



It should look like a bouquet, these slices are all for the dessert sandwich with figs..



Bread, opening...with steam....





Parmesan slices, I like a lot.





So onto the dessert sandwich...I start by slathering a good dosage of Creme fraiche.





Monk's head cheese from before....



Figs and honey...



Cinnamon



Dessert Sandwich.