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

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Prep Time:
15 min
Inactive Prep Time:
5 min
Cook Time:
10 min
Level:
Easy

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  • 4

Ingredients

  • Sandwich:
  • 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

Preparation

Step 1

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.

Mayo:
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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