When we were interns and wanted a big night out on the town, we would make our way from Georgetown University summer housing (we were squatters, not students) to Morton’s for happy hour. We’d have enough money for two glasses of wine, but the bartender would bring out complimentary steak sandwiches which we would devour like a pack of wolves. Savages, if you will.
We have tinkered with their horseradish sour cream sauce and switched the bread to a brioche, which is a total game changer. This makes for a great casual lunch, or slice them up for appetizers. Either way, they are total winners.
- 2 pounds of filet of beef
- 1 cup creme fraiche
- 2 tablespoons fresh dill, finely chopped (or use any herb you like)
- 1 tablespoon Sriracha
- 1 tablespoon prepared horseradish sauce (or more)
- Maldon sea salt and freshly ground black pepper
- 6 brioche rolls, fully separated
- An hour before cooking, cut the filet into slices about 1 1/2 inches thick, cutting along the grain. Liberally salt and pepper each side and cover loosely with a towel. Let sit on a baking sheet.
- Fire up the grill 15 minutes in advance by turning all the burners on and closing the lid.
- While the grill heats up, make the sauce by whisking together the creme fraiche, dill, sriracha and horseradish in a bowl. Set the sauce aside.
- Grill the steak about 2 minutes per side, or 3 if you want it cooked medium (feel free to toss some salt on while cooking).
- Flash grill the brioche rolls, this should not take more then 15 seconds.
- Layer the steak on the bottom, spoon on the sauce and serve.
Other things cooking at LPB: