Croissant Steak Sandwiches With Caramelized Onions And Horseradi Recipes

CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADI

Croissant Steak Sandwiches With Caramelized Onions and Horseradi image

My family loves these sandwiches. We also make them with leftover flank steak, or any other leftover meat.

Provided by lazyme

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/4 cup white horseradish, prepared
4 tablespoons butter (1/2 stick, divided)
3 beef tenderloin steaks, thick
3 medium onions, thinly sliced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups)
1 cup beef broth
4 large croissants, halved horizontally, lightly toasted
2 cups arugula

Steps:

Mix mayonnaise and horseradish in small bowl to blend.
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.
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.
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.

Nutrition Facts : Calories 858.5, Fat 58.4, SaturatedFat 25.7, Cholesterol 187.6, Sodium 886.6, Carbohydrate 51.4, Fiber 5.2, Sugar 15.7, Protein 33.3

PARISIAN STEAK AND CHEESE CROISSANT SANDWICHES

Parisian Steak and Cheese Croissant Sandwiches image

Provided by Giada De Laurentiis

Categories main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 (4-ounce) beef fillet steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
4 croissants
6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
2 cups arugula
1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

Steps:

Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.
Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

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