Chef Spike Mendelsohn's Steak Tartine Sandwich
Taste and sophistication in every bite
This open-faced sandwich is great for brunch with friends.
To assemble the tartine:
Toast the slices of bread in your toaster. Spread a layer of the garlic aioli on each slice. Top with caramelized onions. The filet should be cooked medium rare with olive oil, salt and pepper. Then cool the filet and slice it thinly. Separate the sliced filet among the 2 tartine sandwiches. Top with the arugula salad and sliced radishes.
Recipe courtesy chef Spike Mendelsohn.
This recipe was styled by chef Karen Pickus for "Good Morning America."
Main Ingredients: campagne bread, garlic aioli, caramelized onions, arugula, filets