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Steak Sandwich with Horseradish Cream
INGREDIENTS
For the Steak:
- 1 Beef Tenderloin (300 g)
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 3 garlic cloves, crushed
- Salt & pepper, to taste
For the Jus:
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 1 bulb garlic, halved
- 1 glass red wine
- 2.1 cups beef stock (500 mL)
- 1 tbsp Worcestershire sauce
- Fresh rosemary
For the Horseradish Cream:
- 1 tbsp mayonnaise
- 1 tbsp prepared horseradish
- 1 tsp fresh chives, finely chopped
For the Shoestring Fries:
- 1 large potato
- Oil for frying (canola oil)
- Salt, to taste
For Assembly:
- 1 French baguette, cut lengthwise and toasted
- Fresh chives, for garnish
Watch our step-by-step video to see how to make this recipe.
HOW TO MAKE STEAK SANDWICH WITH HORSERADISH CREAM
Enjoy this ravishing steak sandwich recipe by The Heal Chef Harry Heal!
Prepare the Jus:
In a saucepan over medium-high heat, add the chopped onion, carrot, celery, and garlic. Sweat the vegetables for 3-4 minutes until softened.
Add fresh rosemary and pour in the red wine. Let it simmer for about a minute.
Add the beef stock and Worcestershire sauce. Reduce heat to low and let it simmer gently while you prepare the other elements.
Horseradish Cream:
In a small bowl, combine mayonnaise, horseradish, and fresh chives. Mix until well combined. Adjust to taste and set aside.
Shoestring Fries:
Thinly slice the potato using a mandoline, then use a sharp knife to cut the slices into shoestring fries.
Rinse the fries under cold water to remove excess starch, then pat them dry thoroughly. Heat canola oil to 350°F (175°C) in a deep fryer or large pot. Fry the potatoes in batches until golden brown and crispy, about 3-4 minutes per batch.
Drain on paper towels and season with salt.
Cook the Beef Tenderloin:
Preheat your oven to 320°F (160°C).
Season the beef tenderloin generously with salt and pepper on all sides.
In a hot pan, sear the tenderloin on all sides until a crust forms.
Reduce the heat and add the rosemary, thyme, butter, and garlic to the pan.
Baste the tenderloin with the butter for about 1 minute, then transfer to the oven and cook until the internal temperature reaches 140°F (60°C) for medium-rare, around 10-12 minutes. Use a ThermoPro Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer for best results.
Remove from the oven and let the meat rest for 10 minutes.
Strain the Jus:
After the jus has simmered and reduced, strain it into a dipping bowl and discard the solids. Keep warm for serving.
Assemble the Sandwich:
Slice the rested tenderloin into thin slices.
Spread some horseradish cream on both sides of the toasted baguette.
Layer the sliced steak inside the baguette, and drizzle with more horseradish cream. Add a handful of crispy shoestring fries for crunch.
Garnish with fresh chives.
Serve:
Serve the sandwich with the beef jus on the side for dipping and a side of shoestring fries. Enjoy this steak sandwich with horseradish cream!
