Ingredients
- 1/2 cup mayonnaise
- 1/4 cup horseradish (prepared)
- 4 tablespoons butter (divided)
- 3 steaks (4 to 6 ounces) beef tenderloin (cut one inch thick)
- 3 yellow onions (thinly sliced)
- 8 ounces fresh mushrooms (shiitake, stemmed and the caps thinly slices, about 5 cups)
- 1 cup beef broth
- 4 large (284 grams) croissant (large size, halved horizontally, toasted)
- 2 cups arugula
How to Make
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Step 1: In a small cup or bowl mix mayonnaise and horseradish together and set aside.
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Step 2: In a large skillet over medium high heat melt 1 tablespoon of the butter.
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Step 3: Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness (5-10 minutes per side). Using tongs transfer steaks to work surface.
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Step 4: In the same skillet melt 3 tablespoons butter over medium-high heat and add onions; sauteing until dark brown (20-30 minutes). Add mushrooms and saute until tender (5 minutes). Stir in broth and boil until juices are reduced to a glaze. Season onion/mushroom mixture with salt and pepper.
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Step 5: Place one croissant bottom, cut side up, on each of 4 plates. Spread bottom with horseradish mixture and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top each with onion mixture. Spread remaining horseradish mixture on cut side of crossants tops. Place tops on sandwiches.
We hope you enjoy this recipe!
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