- 4 croissants
- ¼ cup crème fraîche (see note #1)
- 3 teaspoons prepared white horseradish, excess liquid pressed out
- Fine sea salt
- 1 big handful bitter greens like baby arugula or frisée
- 2 teaspoons multicolored peppercorns
- 2 ⅓-pound beef tenderloin tips (see note #2)
- 1 teaspoons vegetable oil
- Preheat the oven to 400°F. Cut the croissants in half horizontally. Stir together the crème fraîche and horseradish in a small bowl, and season with salt. Gather your bitter greens. Grind the peppercorns up in a coffee grinder or spice grinder, and put them on a plate.
- Heat a wide, heavy-bottom skillet on medium-high heat. Rub the meat with the oil, and season with salt. When the skillet is hot, sear the meat until golden brown on all four sides, just 1 to 2 minutes per side. Take the pan off the heat. Roll the meat in the ground peppercorns, crusting all the sides in pepper.
- Place the meat on a small, rimmed baking sheet, and cook until the internal temperature of the steaks is 135°F (test with a meat thermometer) for medium-rare to medium—about 7 minutes. Allow the meat to rest for 10 minutes. Then slice thinly with a sharp knife.
- Smear both sides of each croissant with some horseradish sauce. Divide the meat between sandwiches, and top with a few bitter greens. Slice each croissant sandwich in half.
#1: If you don’t want to use crème fraîche, or can’t find it, sour cream or Greek yogurt make good substitutes.
#2: Tenderloin tips are cheaper than the symmetrical center cuts; since you’re slicing it up, I say save money where you can.
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