Recipe: Roast Beef Croissant Sandwiches
½ cup mayonnaise
¼ cup horseradish sauce
4 tbsp butter, divided
3 medium sliced (about 2 ½ cm) beef tenderloin steaks
3 medium onions, thinly sliced
5 cups large shiitake mushrooms, stemmed, with caps thinly sliced
1 cup beef stock
4 large croissants, halved horizontally, lightly toasted
2 cups rocket leaves
1 Combine the mayonnaise and horseradish in a small bowl to blend.
2 Melt one tbsp butter in a heavy large frying pan set over a medium-high heat.
3 Sprinkle the tenderloin steaks with salt and pepper.
4 Add the steaks to the frying pan and cook to desired doneness, about five minutes per side for medium-rare.
5 Transfer the meat to a chopping board, cover with aluminium foil and allow to rest.
6 Melt three tbsp butter in the same frying pan set over a medium-high heat.
7 Add the onions and sauté until dark brown.
8 Add the mushrooms and sauté until tender, about five minutes.
9 Add the stock and bring to the boil until the juices are reduced to a glaze, stirring occasionally, about one minute. Season with salt and pepper to taste.
10 Place one croissant bottom, cut side up, on each of the four plates.
11 Spread each with the horseradish mayonnaise and top with ½ cup of the rocket leaves.
12 Thinly slice the steaks and divide among the croissants.
13 Top with the onion mixture.
14 Spread the remaining mayonnaise on the cut side of croissant tops.
15 Place the tops on the sandwiches and serve.