by Saskia Chanoine

On Saturday afternoon, I was alone in the house and starving. You know that feeling when you are so hungry, but you are not sure what you want to eat? All I knew was that I wanted something good and dense to eat. I opened the refrigerator door 10 times, before really taking the time to look at the contents. Luckily for me, my mother had hosted a small but decadent sit down dinner the previous night. So there were a ton of leftovers. There was shrimp scampi, filet mignon wrapped in bacon, a cheese soufflé, a gratin dauphinoise and some mushroom risotto. I decided to base my meal around the filet mignon leftovers. I am a big sandwich fan, and I knew a sandwich was the only thing that could come close to quieting my hunger pains.

I always like to prepare my ingredients before turning the oven on, because if I do not I get flustered. So the first step is to chop up some onions, some green peppers and to cut the cherry tomatoes in halves. The second step is to shred the meat in small and thin strips and to make a little pile. Light a frying pan and put 2 teaspoons of olive oil. After waiting for the oil to heat, but not enough for it to turn brown, throw in the onions. Let the onions simmer for 3 to 4 minutes or once they start to brown add the filet mignon and mix them up and let that simmer. Add the spices that you like. Personally, I added some salt, some pepper, and hot sauce. Once you have spiced it to your liking, add a dollop of tomato paste to the meat, then some mustard, preferably a tangy tasting mustard, and mix it together until you get a nice orange mixture with a delicious tangy spicy taste. Lower the heat. Turn on your oven or toaster, and toast some bread. I happen to have Nan in the fridge, so I used that, but you could probably use any type of bread. Then grate some gruyere cheese on top of the meat. Once the bread is ready take it out of the oven, and cut it in half. On one side of the bread put two spoonfuls of the filet mignon. Then take the second half of the bread and top off the sandwich. Voila! Easy, fast and simple. I added avocado to my sandwich, because, personally, I think no sandwich can go wrong with avocado, but this is optional. There was some spinach leaves in the fridge, so to accompany my sandwich I made a simple spinach salad with balsamic vinaigrette.

The idea is to have a sandwich that is similar to a pulled pork sandwich, but this is more decadent, because it is with filet mignon. It is easy and is simple, and could probably be done with any form of chicken or meat leftover as long as it was tender and shredded. Do not be afraid to mix things up and to take this idea and make it your own. Cooking with leftovers allows you to experiment in the kitchen and save money.