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

Total Time:
30 min
Prep:
15 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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
  • Horseradish Mayonnaise:
  • 1/2 cup prepared mayonnaise
  • 1 tablespoon whole grain mustard
  • 2 tablespoons prepared horseradish, drained
  • Salt
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 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:

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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