(2) 8 oz. filets grilled to medium-rare, cooled and sliced thinly
2-3 petite brie wedges cut into several smaller pieces each
1/2 tbs blonde roux
1 1/2 cups heavy cream
white wine for de-glazing
2-4 onion buns (Apple Market-Deli Section)
lettuce and tomato
1 medium julienned onion
1 tbs brown sugar
Heat garlic butter in one saucepan, add sliced filets until cooked to desired temperature (medium-rare, medium, well). De-glaze with white wine.
In second saucepan place garlic butter (sliced horizontally) onion rolls (butter side down). Toast until golden brown.
in third saucepan add garlic butter. Heat over medium-high heat, cook the onion. Cook until onions are halfway caramelized. Sprinkle with brown sugar. Continue cooking until onions are nicely browned. De-glaze at this point.
Brie Cheese Sauce
Combine roux and heavy cream. Heat over medium heat until sauce thickens. Stir in brie. Stir occasionally until sauce is smooth (or leave a little chunky if desired).
Place filet on toasted buns, place onions on filet. Drizzle brie sauce over onions and meat. Serve with lettuce and tomato.