Description
My family loves these sandwiches. We also make them with leftover flank steak, or any other leftover meat.
Ingredients
- Mayonnaise
- White Horseradish
- Butter
- Beef Tenderloin Steaks
- Onions
- Shiitake Mushrooms
- Beef Broth
- Croissants
- Arugula
Instructions
- 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
- Saut until dark brown, about 25 minutes
- Add mushrooms
- Saut 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