Steak And Horseradish Pressed Sandwich Recipes

BEEF AND HORSERADISH SAUCE SANDWICH

Steps:

• TO COOK THE BEEF:.
• Preheat oven to 500ºF.
• Place the beef on baking sheet and pat the outside dry with a paper towel.
• Mix the unsalted butter and mustards together in a small bowl and spread the mixture over the beef with your hands.
• Sprinkle evenly with the salt and pepper.
• Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin).
• SAUCE:.
• Whisk together all ingredients in a small bowl. Serve at room temperature.
• TO MAKE THE SANDWICH:.
• Cut the bread into 1/4" thick slices.
• Spread 4 of the slices thickly with the Mustard Horseradish Sauce.
• Top with slices of beef and arugula and sprinkle with salt and pepper.
• Spread 4 more slices of bread very lightly with butter and place butter side down, on top of the beef.
• Enjoy, they are divine!

STEAK AND ONION SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 5 minutes. Transfer to plate.
• Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt and pepper. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes.
• Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on roll bottoms. Top with onions and arugula, then roll tops, and serve.

STEAK SANDWICHES WITH HORSERADISH MUSTARD BUTTER AND WATERCRESS

Steps:

• Preheat broiler.
• Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until combined well.
• Pat steak dry, season both sides well with salt and pepper, and put on rack of a broiler pan. Spread top of steak with 1 tablespoon mustard butter, then broil 2 to 3 inches from heat 5 minutes. Turn over and spread other side with 1 tablespoon mustard butter, then broil 4 to 5 minutes more for medium-rare. Transfer meat to a cutting board and let stand 5 minutes. (Leave broiler on.)
• Cut baguette crosswise into 4 equal sections, then halve sections horizontally. Broil bread, cut sides up, about 3 inches from heat, rotating pan once, until golden, 30 seconds to 1 minute.
• Holding knife at a 45-degree angle, very thinly slice steak across the grain. Spread cut sides of bread with mustard butter and mound steak on half of bread. Top with watercress and remaining bread.