Ingredients for Croissant Steak Sandwiches With Caramelized Onions And Horseradi
- 1/4 cup mayonnaise
- White Horseradish
- 4 tablespoons butter
- Beef Tenderloin Steaks
- 2 large yellow onions, thinly sliced
- Shiitake Mushrooms
- Beef Broth
- Croissants
- 2 cups arugula
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How to Make Croissant Steak Sandwiches With Caramelized Onions And Horseradi
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together mayonnaise and horseradish. Set aside.
- Melt 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
- Season steaks generously with salt and pepper.
- Add steaks to the skillet and sear for 3-4 minutes per side for medium-rare (adjust cooking time for desired doneness).
- Remove steaks from skillet and set aside to rest; tent with foil.
- Add remaining 3 tablespoons of butter to the skillet. Add sliced onions and cook over medium heat for 20-25 minutes, stirring occasionally, until deeply caramelized.
- Add sliced mushrooms to the skillet and sauté for 5 minutes, until tender.
- Pour in beef broth, bring to a simmer, and cook for 1-2 minutes, or until the liquid reduces to a glaze.
- Season onion and mushroom mixture with salt and pepper to taste.
- While the onions caramelize, preheat oven to 350°F (175°C).
- Place croissant bottoms, cut-side up, on a baking sheet.
- Spread each croissant bottom with horseradish mayonnaise.
- Top with arugula.
- Thinly slice the rested steaks and divide among the croissants.
- Top with the caramelized onion and mushroom mixture.
- Spread the remaining mayonnaise on the cut sides of the croissant tops.
- Place croissant tops on the sandwiches.
- Bake for 5-7 minutes, or until the croissants are warmed through and the cheese is melted (if adding cheese).
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
62g
Fat
128g
Carbs
17g
