Peppered Steak Sandwiches With Cheddar & Horseradish Mayo |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 (1 lb) beef tenderloin |
canola oil |
kosher salt |
2 tablespoons coarsely ground fresh black pepper |
4 large plain croissants, halved and toasted |
8 slices aged cheddar cheese |
1 bunch watercress |
1/2 cup prepared mayonnaise |
1 tablespoon whole grain mustard |
2 tablespoons prepared horseradish, drained (white) |
salt |
Directions:
1. HORSERADISH MAYONNAISE:.
2. Whisk together all ingredients in a small bowl.
3. Season, to taste, with salt.
4. Cover and refrigerate for at least 30 minutes before using.
5. PREPARE MEAT AND SANDWICH FIXINGS:.
6. Heat grill to high.
7. Rub meat with oil and season with salt and black pepper.
8. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side.
9. Remove from the grill and let rest 5 minutes.
10. Slice into 1/4 thick slices.
11. Lay toasted croissant halves on a flat surface and top each half with a slice of cheddar.
12. Divide the steak among the four slices and combine halves, making 4 sandwiches.
13. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side.
14. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise.
15. Top with a few sprigs of watercress and serve.
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