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Granny's Filet Mignon Sandwich

2  filet mignon steaks (6-8 oz. each) 
 salt and pepper 
2  sourdough French rolls 
3  tablespoons mayonnaise 
3  tablespoons spicy mustard (I just use dijon) 
6  slices tomatoes 
1  cup shredded iceberg lettuce 

Slice filets through the middle, horizontally, to end up with 4 thinner filets about 1/2 inch thick each.
Cook filets on a hot grill for 2-4 minutes per side, or until cooked to your preference.
Salt and pepper both sides of each filet.
Slice rolls in half horizontally.
Spread the mayonnaise on the cut side of the top halves.
Spread the mustard on the cut side of the bottom halves.
When the filets are done, slice them into 1/2-inch-thick strips.
Arrange the sliced filets evenly over the mustard on each bottom roll.
Place the tomato slices over the filets.
put the shredded lettuce on top of the tomatoes.
Place the top buns on the lettuce and slice the sandwiches diagonally into two even halves.
Hold each sandwich half together with toothpicks to serve.

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