Food Network: Black Pepper Crusted Steak Sandwiches with Aged Cheddar, Horseradish Mayonnaise and Watercress

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Black Pepper Crusted Steak Sandwiches with Aged Cheddar, Horseradish Mayonnaise and Watercress
Recipe courtesy Bobby Flay

Ingredients
1 (1-pound) beef tenderloin
Canola oil
Kosher salt
2 tablespoons coarsely ground fresh black pepper
4 croissants, halved and toasted
8 slices aged Cheddar
Horseradish Mayonnaise, recipe follows
1 bunch watercress, washed and dried

Instructions
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 1/4-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:
1/2 cup prepared mayonnaise
1 tablespoon whole grain mustard
2 tablespoons prepared horseradish, drained
Salt

Whisk together all ingredients in a small bowl. Season, to taste, with
salt. Cover and refrigerate for at least 30 minutes before using.