At 8-years-old, Indianapolis girl Sabrina Richard began cooking, with the movie "Julie and Julia" as her inspiration.
Richard, now 11, will be competing on Rachel Ray's Kids Cookoff on the Food Network.
If she wins, she gets a scholarship and 12-16 episodes on the channel.
Watch Richard make a Filet Mignon sandwich in the video player above, and learn how to make it yourself below.
Filet Mignon Sandwich
Recipe from Sabrina Richard (for more from Richard, visit her Facebook page here)
- 2 Filet Mignon
- 1 pkg Boursin Cheese
- Salt
- Pepper
- Arugula
- Mushrooms (baby portabella and white) sliced
- 2 tablespoons butter
- fresh loaf of French Bread - sliced lengthwize
- EVOO (Extra-virgin olive oil)
Season all sides of the filet with salt and pepper to taste
Place butter in skillet on high heat and melt
Place filets in pan for 2 minutes each side
Put 1 teaspoon of EVOO in another pan and brown the mushrooms. Add salt and pepper to taste. To quote Julia Child - "don't crowd the mushrooms" (otherwise they won't brown properly). Once browned, remove from pan into a bowl.
Once the filets are sizzling on both sides, place the entire skillet in a preheated oven at 400 degrees for 5 minutes.
In the same oven, place the French Bread open faced in the oven drizzled with olive oil (to warm for 3-4 minutes).
Wilt arugula in the same pan the mushrooms were in by using 2-3 tablespoons of EVOO, salt and pepper to taste and covering with lid for 2-3 minutes. Remove from heat.
Once the bread is warm, construct the sandwich while the meat rests:
- Spread the boursin on both sides of the French Bread loaf
- Place wilted arulgula on the bottom
- Add mushrooms
- Slice the filet (at a 45-degree angle)
- Top with the other side of the bread
Bon Appetit!
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