Steak and Fennel Croissant Sandwiches |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Yummy! My twist on a recipe from Cooking Light. Recipe for homemade Mayonnaise included. Ingredients:
1/2 teaspoon fennel seed, ground |
1/2 teaspoon salt |
1/4 teaspoon cumin |
1/4 teaspoon black pepper |
4 teaspoons olive oil, divided |
3 cups fennel, thinly sliced, about 1 bulb |
16 ounces beef tenderloin steaks, about 1-inch thick |
8 teaspoons homemade mayonnaise, recipe follows |
4 croissants, split in half and lightly toasted |
1 cup arugula |
1 tablespoon fresh lemon juice |
1/2 teaspoon dijon mustard |
1/8 teaspoon salt |
1 egg |
3/4 cup oil |
Directions:
1. In a small bowl, combine fennel seeds, salt, cumin and black pepper.
2. Heat 2 t olive oil in a large skillet over medium high heat. Add sliced fennel and 1/2 teaspoon of spice mixture. Saute 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to bowl.
3. Heat remaining oil in same skillet. Sprinkle remaining spice mixture on steaks. Add steaks to pan and cook 4-5 minutes per side or until desired degree of doneness. Remove from pan and let steaks stand 10 minutes. Thinly slice steaks.
4. To make sandwiches, spread each cut side of croissant with 1 teaspoon of mayo. Layer starting on the bottom piece of croissant- layer 1/4 beef, 1/4 fennel, 1/4 cup arugula, and top with remaining croissant half.
5. To make homemade mayo: Combine lemon juice, mustard, salt and egg in a blender. Gradually add in oil. Process until smooth and completely blended. Makes 3/4 cup.
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