Steak And Fennel Croissant Sandwiches Recipes

PARISIAN STEAK AND CHEESE CROISSANT SANDWICHES

Steps:

• Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.
• Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADI

Steps:

• 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.

CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADISH MAYONNAISE

Steps:

• 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.

STEAK AND FENNEL CROISSANT SANDWICHES

Steps:

• In a small bowl, combine fennel seeds, salt, cumin and black pepper.
• Heat 2 t olive oil in a large skillet over medium high heat. Add sliced fennel and 1/2 teaspoon of spice mixture. Saute 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to bowl.
• Heat remaining oil in same skillet. Sprinkle remaining spice mixture on steaks. Add steaks to pan and cook 4-5 minutes per side or until desired degree of doneness. Remove from pan and let steaks stand 10 minutes. Thinly slice steaks.
• To make sandwiches, spread each cut side of croissant with 1 teaspoon of mayo. Layer starting on the bottom piece of croissant- layer 1/4 beef, 1/4 fennel, 1/4 cup arugula, and top with remaining croissant half.
• To make homemade mayo: Combine lemon juice, mustard, salt and egg in a blender. Gradually add in oil. Process until smooth and completely blended. Makes 3/4 cup.

FRENCH ONION SLICED STEAK CROISSANT SANDWICH

Steps:

• Heat a grill pan or outdoor grill to high; preheat broiler.
• In a bowl, mix together the garlic, grill seasoning, hot sauce, Worcestershire, and vinegar.
• Whisk in 3 tablespoons olive oil.
• Put the flank steak in a shallow dish; pour the marinade over the steak.
• Toss to coat thoroughly and marinate for 5-10 minutes.
• While the steak is marinating, heat a large skillet over med-high heat; add in the remaining olive oil.
• Add in the onions, thyme, salt, and pepper; cook, stirring often, for 7-8 minutes or until the onions are deep golden brown.
• Add in the chicken stock; continue to cook for 2-3 more minutes or until the chicken stock has almost completely cooked away but the onions are still a little wet with the stock; remove from heat and set aside.
• Remove the flank steak from the marinade and pat dry.
• Grill the flank steak for 6-7 minutes on each side; remove steak from the grill to a cutting board; cover loosely with foil and let rest 5 minutes.
• Thinly slice the steak on an angle, against the grain.
• Split the croissants in half and place on a cookie sheet, cut sides up.
• Pile some of the onions on the bottoms of each croissant.
• Arrange a pile of the sliced steak on top of the onions and then follow that with some more onions.
• Place slices of cheese on top and transfer both the croissant bottoms and tops to the broiler.
• Melt the cheese and toast the cut sides of the tops 1-2 minutes.
• Place the croissant tops on the melted cheese; serve immediately.