Steak And Boursin Sandwiches Recipes

ROAST BEEF SANDWICH WITH BOURSIN

Steps:

• Preheat the oven to 425 degrees F. Cut the garlic into several pieces, make small cuts here and there into the roast and stuff the garlic pieces in.
• Sprinkle the meat with black pepper and slather with the mustard. Place the roast in a cast iron skillet or roasting pan and put in the oven.
• Roast for 15 minutes. Reduce the heat to the 375 degrees F and cook until the meat registers 120-125 degrees F on a meat thermometer, about 25-30 minutes longer.
• Remove from the oven and let rest for 10-15 minutes. Remove the garlic cloves and string. Slice thinly.
• Assemble sandwich: Spread a sliced baguette or roll with Boursin cheese on both sides, and pile meat and arugula onto the bread. Top with other half of bread.

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE

Steps:

• Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
• Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

EASY STEAK SANDWICH

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

STEAK AND BOURSIN SANDWICHES

Steps:

• Preheat broiler. Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread boursin over bottom halves of bread.
• While steak stands, cut off and discard core end of romaine, then lay romaine on top of Boursin.
• Cut steak across the grain into thin slices and divide among sandwiches.

AVOCADO-AND-BOURSIN SANDWICHES

Steps:

• Using a vegetable peeler or mandoline, shave carrot into ribbons. Toss carrot and cabbage with lemon juice and oil. Season with salt and pepper.
• Spread 4 slices of toast with Boursin and shingle with cucumber rounds. Season lightly with salt. Lay slices of avocado on remaining 4 slices of toast; mash lightly with a fork. Season with salt and pepper and drizzle with oil. Layer pea shoots, cabbage, and carrots over avocado. Close sandwiches, slice, and serve.

STEAK AND BOURSIN SANDWICHES

Steps:

• Preheat broiler.
• Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread Boursin over bottom halves of bread.
• While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch. Add remaining tablespoon oil to skillet between batches. Transfer as sautéed to cutting board with meat. Cut off and discard core end of romaine, then lay romaine on top of Boursin.
• Cut steak across the grain into thin slices and divide among sandwiches.