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Recipes

Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise

By Marty RosencranzPhotography by Brian Leatart

3.0

(1)

Image may contain Food Pork and Croissant

Recipe information

  • Yield

    4 Servings

Ingredients

1

/2 cup mayonnaise

1

/4 cup prepared white horseradish

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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

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Preparation

  1. Step 1

    Mix mayonnaise and horseradish in small bowl to blend.

    Step 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.

    Step 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.

    Step 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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