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Croissant Steak Sandwiches With Horseradish Mayonnaise


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  • 1/2 cup mayonnaise
  • 1/4 cup prepared white horseradish
  • 4 tablespoons butter - (1/2 stick) divided
  • 3 beef tenderloin 1"-thick steaks
  • 3 medium onions thinly sliced
  • 8 ounces large shiitake mushrooms stemmed, and caps thinly sliced - (abt 5 cups)
  • 1 cup beef broth
  • 4 large croissants halved horizontally, and lightly toasted
  • 2 cups arugula


Servings 4


Step 1

Mix mayonnaise and horseradish in small bowl to blend.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.

Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.

Place 1 croissant bottom, cut-side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

This recipe yields 4 servings.

Although this sandwich tastes great with a croissant, any bread can be used.

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