Name: Black Pepper Crusted Steak Sandwiches with Aged Cheddar, Horseradish Mayonnaise and Watercress
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
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; 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.

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

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