Toasted Filet Mignon Pita with Fried Green Tomato and Shallots

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By Chef Irv Miller
Makes 1 serving
  1. 2 slices whole grain bread or one pocket pita bread
  2. Leftover filet mignon, sear in pan, salt & pepper
  3. Leftover fried green tomato slices
  4. 2 tbsp. shallots or onions, thinly sliced
  5. 2 tbsp. mayonnaise
  6. A few leaves of salad greens (arugula, mixed greens, or broken lettuce)
  7. 1 slice Monterey jack or smoked Gouda cheese
  8. 2 tbsp. olive oil


  1. Preheat toaster oven to 350º.
  2. Preheat non-stick skillet to medium-high.
  3. Thinly slice beef and season with salt and pepper. Add oil to the non-stick skillet.
  4. Add beef and quick sear for 30 seconds on each side over medium-high.
  5. Add shallots and cook another minute.
  6. Spread mayonnaise inside the pocket pita.
  7. Then, fill the pita bread with seared meat, layered with fried tomato slices and cheese. 
  8. Bake at 350º for 5 to 8 minutes until pita has toasted and cheese melts.
  9. Stuff with fresh salad greens and serve.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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