Black Pepper Crusted Steak Sandwiches with Aged Cheddar, Horseradish Mayonnaise and Watercress (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) beef tenderloin |
canola oil |
kosher salt |
2 tablespoons coarsely ground fresh black pepper |
4 croissants, halved and toasted |
8 slices aged cheddar |
horseradish mayonnaise, recipe follows |
1 bunch watercress, washed and dried |
1/2 cup prepared mayonnaise |
1 tablespoon whole grain mustard |
2 tablespoons prepared horseradish, drained |
salt |
Directions:
1. Heat grill to high. Rub meat with oil and season with salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
2. Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese. Divide the steak among 4 of the slices and combine halves make 4 sandwiches. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise. Top with a few sprigs of watercress and serve.
3. Horseradish Mayonnaise:
4. Whisk together all ingredients in a small bowl. Season, to taste, with salt. Cover and refrigerate for at least 30 minutes before using.
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