Black Pepper Crusted Steak Sandwiches
Submitted by happyzhangbo
Grilled beef tenderloin coated in cracked black pepper, stacked on toasted croissants with aged cheddar, peppery watercress, and a punchy horseradish mayo. From grill to plate in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
25 minThis sandwich has no business being this easy to pull off.
Beef tenderloin gets a generous crust of coarsely ground black pepper, then hits a screaming hot grill until it’s charred on the outside and rosy pink in the middle.
Slice it thin, layer it onto buttery toasted croissants with melty aged cheddar, and wrap the whole thing in foil for one more quick minute on the grill so everything fuses together.
The horseradish mayo brings the heat, and the watercress adds a fresh, peppery bite that cuts right through the richness.
Pro Tips
- Let the steak rest a full 5 minutes after grilling so the juices redistribute and your slices stay pink.
- Make the horseradish mayo ahead and refrigerate at least 30 minutes so the flavors meld.
- Don’t skip the watercress. That bitter, peppery crunch is what keeps this sandwich from being one-note rich.
Ingredients
Directions
Heat grill to high.
Rub meat with oil and season with salt and the black pepper.
Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side.
Remove from the grill and let rest 5 minutes.
Slice into ¼ inch thick slices.
Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese.
Divide the steak among 4 of the slices and combine halves make 4 sandwiches.
Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side.
Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise.
Top with a few sprigs of watercress and serve.
Horseradish Mayonnaise:
Whisk together all ingredients in a small bowl.
Season, to taste, with salt.
Cover and refrigerate for at least 30 minutes before using.
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