Parisian Steak and Cheese Croissant Sandwiches

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My husband & teens declared this best sandwich they've ever eaten! High praise as we've been cooking through high-rated Food Network sandwich recipes. I very heavily salted and peppered & think this was part of the success, as filets developed this killer, flavorful crust when cooked in the hot butter. I agree with a prior reviewer that 5 min. per side might end up overcooking a 4-oz fillet; mine were closer to 6-oz and 5 min. was perfect for that bigger size. I substituted swiss cheese for the Brie, put a little mayo on top side of croissant, & substituted baby lettuce mix for the arugula. Yum!

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I don't normally cook with beef but I was motivated by this recipe, so I got two different kinds and cooked them the way it was suggested. One was tenderloin from VONS and the other was organic grass-fed rib-eye steak from Sprouts. They both tasted really good but were slighted over done at 5 minutes each side. Next time, I will make sure I don't over-cook them by shortening the cooking time. I also tried making one on a demi-baguette and the other on croissant. The croissant was easier to eat but the added richness of the butter was too much for my boyfriend who preferred the baguette. I like the brie cheese, thought it was really creamy and delicious, but my boyfriend echoed the comments of other reviews who thought it was a weird combination. I would make it again but probably on my favorite kind of bread and AGAIN really be careful of overcooking. The brie with the baguette and arugula might also make more sense to people in the sense that it is more familiar. Happy eating!

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Yes, i made some substitutions. I will start off with that just so you know.. thats why i gave this 4 stars. I save my filet for wellington and with a limited budget, only buy that once a month! However, whole foods suggested a sirloin so thats what we used. I HATE arugula so i used spinach leaves since thats what i had on hand. I used a double cream brie and it was so soft and silky that it spread on the bread just like mayo would. The tastes together were awsome! My guy ate the spinach without complaint where as he has always refused spinach! He has asked me to add this our menu line up from now on!

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A very tasty sandwich that has high end menu written all over it. I stuck with the recipe as presented. Made 'em twice. The second time I tried to cheat a little and get away with a cheaper cut of meat. Don't do it ! Use the best filet you can buy and keep your slices on the thin side. It's easy to overpower this sandwich with any of the ingredients so pay attention to balance. Bottom line .... a great tasting sammich that should please everyone !

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So yummy. Whole Foods didn't have any croissants, so I used ciabatta. It was really good, but can't wait to try it on the buttery croissant!

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Fantastic combination of ingredients. Easy to make, enjoyed by all!!! It is becoming a regular in my recipe rotation.....with addition of onions or mushrooms.

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Out of all Giada's recipes, this was my least favorite. My husband and didn't like the brie/filet combination.

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The taste is both flavorful and simple. Don't omit the red bell pepper- it was a great addition! I toasted the croissants and used fresh mozzarella instead of brie. Tomorrow I am going to melt the cheese and grill some onions. Yum!

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Out of four people that ate this after I prepared it. The teenage boys said it was beautiful, my mother said it was tasty and I thought it was delicious. So this is 4 to zero at my hacienda. The only difference was the grocery shopper forgot to pick up arugula so I substituted Iceberg lettuce. Thank goodness I did have the creamy brie cheese and roasted my own red bell peppers. Yumm Yumm Yumm! So I can say...I roasted my red peppers in EVOO @ 475 and then took them out replacing the meat in the same dish to cook on broil. I did toast my croissants. I did take the juice off the steak and put on the croissants after I made the sandwiches.

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Fantastic! Didn't change a thing and even my 6 year old loved it! Will definitely make again!