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Hi, I'm Betty. Welcome to Betty’s kitchen. Tonight we’re having filet mignon steak sandwiches. And if you don’t want to use filet mignon, use any cut of steak that you’re comfortable with. Also what I'm doing is using an indoor grill. I'm done so many things lately on the grill outside and Labor Day coming up more than likely, I’ll be grilling outside. I don’t know something I upload haven’t decided yet but a lot of you don’t have maybe an outdoor grill but you do have a kitchen grill or you can use your oven. You can use the rolling pan in your oven just in there and then do the same thing. But what we need to do first is our steak. These three pieces are filet mignon which is very tender cut of steak. But you can see that theirs is a quite fat here and since this going in a sandwich I’m very concerned about this fat remaining even after its cook because somebody may bite down to that and not going to all that pleasant. And going to take my kitchen shears to clean this a little bit started out to be almost a pound for the three. So they were about a third pound each. When I finished with them it will be more like a quarter pound each. Which is good size for sandwiches, these two will be larger and see more will have to cut off that one and would be no connection between those lean parts. So I’ll come back and have the steak ready for us. I trim the excess fat and anything that looked undesirable from the steak so this is just plain filet mignon and the excess fat is right here. So all of you know my old dog Remy, his going to be happy tonight and I will not give him all that fat at one time. I will cook that and he will have a filet mignon also, his style which is very fatty. Anyway let me make a little sauce for this and just for something that you may choose to use or you may choose to forego. Because steak is so good and all right it doesn’t need a lot of toppings. So the toppings I'm going to show you are just suggestions. This is one quarter cup of mayonnaise and I'm just making enough for about two sandwiches because my husband and I will eat probably this two and then that will get cooked and just maybe somebody will eat it. With this quarter cup of mayonnaise I'm going to put some creamy horse radish. This is horse radish that is prepared; it is not the kind that is grated. However I did this out just incase some of you really like the taste of horse radish, you might put half a teaspoon. If your going to use this grated horse radish. But I'm recommending that prepared radish one teaspoon and that will perk up the flavor of this mayonnaise. Now this is fat free mayonnaise, so that will have a little bit in terms of fat calories just a bit around, some ridges on the inside here that’s fine making that noise but its done in just a second. I'm going to pour that out, so all those marks will disappear and will have a lovely little sauce that we can use to dress up our steak sandwich. Now what I'm going to do is wipe this is, I did tell you earlier but a thought that is to long. So now a few minutes, it was more now but its going to warm up some and I'm going to work on the steak and get seasoned up. And I'm going to use the method they see me several times and that is to use some meat tenderizer, got a new bottle. You probably were tired to seeing it here on the bottom but anyway this has no MSG so don’t worry about that. Some people take concern about that being one of the ingredients but just shake this out. This steak is going to be so tender it doesn’t need the tenderizing effect but I really like this preparation and I typically use it. If you could use salt that’s fine, I always use freshly ground pepper and then over the top I use extra virgin olive oil. So much as take us off and just pour and then I'm going to spreading this with my fingers in a few minutes. So I’m going to try to flip this over and we will do the spreading later but I want to get the other side sprinkled with our meat tenderizer and get some ground pepper on the top of that. I will try to hold this in a way—there we go. So now I am going to get my hands a little messy, I'm going to check this and see if it’s looks hot. It is it did had some steam there so I go ahead and just make sure this makes coated on the other side get it nice and oily as well. As getting the meat tenderizer and ground black pepper and then will lift this and start placing it. These won’t take long on this, so I will keep an eye on them. They don’t have to be charred but let’s not toast them to turn them. And I like to come out with one of the medium well done because my husband likes it that way. I like the well done so you may see it different between a few minutes. Now I will wash my hands and I'm going too probably—and start the other toppings that you can. You may use or you may decide its not really for you have it self to taste so good and having that meat tenderizer and ground pepper really flavored to that, this one is pretty well. But over here I did have some onions and slice them and then cut them in half so it just half slices and I put a little bit of olive oil in that skillet. So I’m turning it on because I’m going to sauté, same thing with the mushroom. These are portabella mushrooms, I’ve sliced them up, there’s a little bit of olive oil there, so this are going to be sauté and be ready about the same time as the steak is ready. And then I’ll show you the kind of bun that I chose and how dress it up and get it ready for diner. I'm almost done I have to remove from the grill and this one is very well done. You see this are very thin and takes really no time at all. You can almost not get it to me medium all of this one has a little bit pink in the center there I think I didn’t see that at all, but my husband going to have that one and I'm having this one. Now as far as the bread that I'm using, I am really good compliment to steak. So I picked an onion bun and as you can right here I toasted them in the oven and they go together like this. So I’m going to take one of those and I'm going to cut the lid over here and we’re going to take some of this mayonnaise, horse radish sauce and spread that on the bottom. And as I said earlier, if you don’t want this spread you can use mayonnaise alone or just leave the spread off. Now we have that, here we have our portabella mushrooms, just made it few because it’s my husband and me here. I wouldn’t put too many on there because I don’t want to over power the flavor of the steak. Just enhance it by items that go very well with it. So next we have our onions and just a tiny bit and not any of those large pieces. Just put a little onion so I can taste it and then I’m going to wait until the last for that. So I’m going to pick up the steak here, I place that on here and then a piece of lettuce a piece or two its nice and fresh tasting and then cover it with its lid in the proper orientation. It’s kind of hard to tell this with this one. I think it’s like that and there we have steak sandwich and I'm having mine with nice big potato with some butter and salt and fresh ground pepper. A few cucumber slices at the side and a glass of iced tea.