Serve this meal along side a Sam Adams Pale Ale, glass of red, or a ice cold lemon tea and you'll swear you were sitting down in your favorite neighborhood bistro!
Side shown here: Alexia Waffel Fries
Croissant Steak Sandwiches with Caramelized
Onions and Horseradish Mayonnaise
Bon Appétit March 2004
1/2 cup mayonnaise
1/4 cup prepared white horseradish
4 tablespoons (1/2 stick) butter, divided
3 1-inch-thick beef tenderloin steaks
3 medium onions, thinly sliced
8 ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups)
1 cup beef broth
4 large croissants, halved horizontally, lightly toasted
2 cups arugula
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.