Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Marty Rosencranz of River Vale, New Jersey, writes: Even though I am a professional chef at the Valley Brook Golf Club in New Jersey when I cook at home I make dishes that are good but fast. The warm steak sandwich is one of the best things to eat for lunch on a cold day. Croissant steak sandwiches with caramelized onions and horseradish mayonnaise Although this sandwich tastes great with a croissant, any bread can be used. Ingredients:
1/2 cup mayonnaise |
1/4 cup prepared white horseradish |
4 tablespoons (1/2 stick) butter, divided |
3 1-inch-thick beef tenderloin steaks |
3 medium onions, thinly sliced |
8 ounces large 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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