Black Pepper Crusted Steak Sandwiches
.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, tenderloin
about 1 each |
*
|
| 1 | x |
canola oil
as needed |
*
|
| 1 | x |
kosher salt
|
*
|
| 2 | tablespoons |
black pepper
fresh, coarsely ground |
|
| 4 | each |
croissant
halved and toasted |
* |
| 8 | slices |
cheddar cheese, reduced-fat
aged |
* |
| 1 | bunch |
watercress
washed and dried |
*
|
| Horseradish mayonnaise | |||
| ½ | cup |
mayonnaise, fat free
prepared |
|
| 1 | tablespoon |
whole-grain mustard
|
*
|
| 2 | tablespoons |
horseradish
prepared, drained |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, tenderloin
about 1 each |
*
|
| 1 | x |
canola oil
as needed |
*
|
| 1 | x |
kosher salt
|
*
|
| 3E+1 | ml |
black pepper
fresh, coarsely ground |
|
| 4 | each |
croissant
halved and toasted |
* |
| 8 | slices |
cheddar cheese, reduced-fat
aged |
* |
| 1 | bunch |
watercress
washed and dried |
*
|
| Horseradish mayonnaise: | |||
| 118 | ml |
mayonnaise, fat free
prepared |
|
| 15 | ml |
whole-grain mustard
|
*
|
| 3E+1 | ml |
horseradish
prepared, drained |
|
| 1 | x |
salt
to taste |
*
|
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.
