Croissant Steak Sandwiches With Caramelized Onions and Horseradi |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My family loves these sandwiches. We also make them with leftover flank steak, or any other leftover meat. Ingredients:
1/2 cup mayonnaise |
1/4 cup white horseradish, prepared |
4 tablespoons butter (1/2 stick, divided) |
3 beef tenderloin steaks, thick |
3 medium onions, thinly sliced |
8 ounces shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups) |
1 cup beef broth |
4 large croissants, halved horizontally, lightly toasted |
2 cups arugula |
Directions:
1. Mix mayonnaise and horseradish in small bowl to blend.
2. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
3. Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.
4. Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.
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