Photo: Parisian Steak and Cheese Croissant Sandwiches Recipe
Ingredients
- 4 (4-ounce) beef fillet steaks
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 4 croissants
- 6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
- 2 cups arugula
- 1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced
Directions
Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.
Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.
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By twinsrule
on July 15, 2012
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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!
By diyfood
Lemon Grove
on July 13, 2012
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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!
By deluise21_7728531
milford, OH
on January 15, 2012
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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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