Marinade:
Filet Mignon — 1 lb
Brown Sugar — 1 tbsp
Soy Sauce — 1 tbsp
Worcestershire Sauce — 1 tsp
V. Sattui Cabernet Sauvignon — 1 heavy splash
Sea or Kosher Salt — as needed
Fresh Cracked Black Pepper — as needed
Coleslaw:
Baby Arugula — 2 cups
Sweet Onion, Shredded — 1 tbsp
Carrot, Shredded — 1 tbsp
Fresh Picked Thyme Leaves — 1/2 teaspoon
Fresh Chopped Italian Parsley — 1 tsp
Crispy Bacon, Thin — 1 tbsp
Cambozola — 2/3 cup
To Assemble:
Ciabatta Rolls, Toasted on the Grill — 2
Heirloom Tomatoes, Sliced — 4 slices
Marinate beef for at least 2 hours. Grill tenderloin over a medium hot charcoal or gas grill to medium-rare (approx. 5-7 minutes). Let the meat rest.
Assemble everything except the bacon and Cambozola for the coleslaw in a mixing bowl.
Cut the bacon into small strips and crisp in a nonstick pan then drain off the fat and then add the Cambozola, toss for a few seconds then add to the coleslaw mixture.
Toast the ciabatta rolls on the grill then drizzle with the olive oil. Slice the tomatoes.
Slice the filet thinly across the grain and layer onto the rolls followed by the coleslaw and tomato. Cut the sandwiches in half on the bias.
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