Place a medium sauté pan over medium heat, then add 2–3 teaspoons of olive oil and spread it across the bottom. Preheat the pan for 2 minutes. Slice the focaccia in half to form the sandwich halves. Place the focaccia cut side down in the preheated pan. Toast for 3–4 minutes, then flip and cook for an additional 2–3 minutes, until golden brown.

Remove the bread from the pan and place it on a plate. Take the top piece of each roll and spread half of the Brie cheese on the cut side. Set aside until assembly.

Return the pan to medium heat. Remove the tenderloin medallions from the package, pat dry, then season both sides with salt and pepper. Add 2–3 teaspoons of high-heat oil to the pan and heat until very hot. Gently place the medallions in the pan and cook each side for 2–3 minutes, depending on your desired doneness. Let the cooked meat rest for 3 minutes before slicing.Safe minimum internal temperature is 145°F

Return the pan to medium heat and add the pesto mushrooms. Heat gently for 2–3 minutes to warm through. Remove from heat and turn off the burner.

In a medium bowl, toss the spinach and arugula blend with half of the lemon tarragon vinaigrette (#1). Taste, then add more dressing or salt and pepper as needed.

To build the paninis: Slice the tenderloin medallions into thin strips. Place the warm pesto mushrooms on the bottom half of the bread, then top with the sliced beef, followed by the pickled red onions and the top piece of bread with Brie. Serve with the salad on the side and enjoy!

Steak & Mushroom Focaccia Panini