ingredients

• 4 6-8 oz beef filet mignon steaks 
• 2 small red peppers 
• 1 small yellow pepper 
• 1 medium vidalia onion 
• 1 1/2 tbsp vegetable oil 
• 1 1/2 tbsp balsamic vinegar 
• 2 tsp salt, divided 
• 1 tbsp sugar 
• 2 cloves garlic, minced 
• 1 tsp black pepper 
• 4 tsp salted butter 
• 12 mini brioche buns 
• 1 pkg Boursin cheese 
• 1/4 cup fresh parsley, finely chopped
  

cooking

1. Heat grill on high heat. Scrape the grill grates clean. Set one side of the grill to medium high heat. Set the other side to low heat. 
2. Whisk together the vegetable oil, balsamic vinegar, sugar, garlic, and 1/2 teaspoon of salt. 
3. Slice the peppers and onion and mix together. Place them on a large rectangle of heavy duty foil. 
4. Drizzle the vinegar mixture over the peppers and onions. Seal the foil. Place the foil packet on the hotter side of the grill. Cook until the peppers and onions are very tender, turning the foil packet ocassionally. 
5. Dump the grilled peppers and onions into a bowl and sprinkle with some of the fresh parsley. 
6. Meanwhile, remove the steaks from the refrigerator. Sprinkle both sides of the steaks evenly with the remaining salt and black pepper. 
7. Place the steaks on the hotter side of the grill. Close the lid and grill for about 4 minutes. 
8. Flip the steaks and move them to the lower heat side of the grill. Close the lid and grill until the internal temperature of the steaks reaches 140 degrees F (for medium rare). 
9. Remove the steaks from the grill and place them on a clean cutting board. Place a teaspoon of butter on top of each grilled steak and allow them to rest for about 5 minutes. 
10. Thinly slice the steak. Top the steak with some fresh chopped parsley. 
11. Heat the buns on the grill. Spread each bun with some of the Boursin cheese. Pile each sandwich with the grilled steak and grilled peppers and onions to serve.