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Steak and Horseradish Croissants
makes 4 big sandwiches, or 8 sandwich halves

Steak and Horseradish Croissant InteriorINGREDIENTS

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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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