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Steak It Easy New Recipe

Name: Cheese On Top Furn el Chebbaks STEAK IT EASY NEW Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Australian
Ingredients: 1 each white baguette (medium); 300 g Australian MB3 beef tenderloin; 80 g edam cheese, sliced; 60 g arugula (rocket), washed and dried; 4 tbs special sauce (see sauce section); 200 g mixed fresh mushrooms (button + cremini); 1 tbs unsalted butter; 1 tsp olive oil; 1 clove garlic, minced; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 tsp sea salt; 1 tsp black pepper, freshly ground; 1 large yellow onion, thinly sliced; 1 tbs butter; 1 tsp olive oil; 1 tsp brown sugar; 1 tsp balsamic vinegar; 1 tsp salt; 1 small red onion, thinly sliced; 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 3 tbs mayonnaise; 1 tsp ketchup; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp lemon juice; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp salt

Inspired by Cheese On Top Furn el Chebbak

Time1h

Serves2

Australian MB3 beef tenderloin, sautéed fresh mushrooms, caramelized onions, sautéed red onions, special sauce, arugula, topped with edam cheese and served in a white baguette

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Ingredients

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Sandwich

1 each white baguette (medium)

10.6 oz (300 g) Australian MB3 beef tenderloin

2.82 oz (80 g) edam cheese, sliced

2 1/8 oz (60 g) arugula (rocket), washed and dried

4 tbs special sauce (see sauce section)

Sautéed fresh mushrooms

7.05 oz (200 g) mixed fresh mushrooms (button + cremini)

1 tbs Unsalted butter

1 tsp olive oil

1 clove Garlic, minced

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1 tsp sea salt

1 tsp Black pepper, freshly ground

Caramelized onions

1 large yellow onion, thinly sliced

1 tbs Butter

1 tsp olive oil

1 tsp Brown sugar

1 tsp Aged balsamic vinegar

1 tsp Celtic sea salt

Sautéed red onions

1 small Red onion, thinly sliced

1 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Special sauce

3 tbs Mayonnaise

1 tsp Ketchup

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/2 tsp ReaLemon lemon juice

1/4 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Seasoning & finishing

1 tsp Kosher salt (for steak)

1 tsp black pepper (for steak)

1 tbs olive oil (for searing)

1 tbs unsalted butter (to finish steak)

Method

Special sauce

Make sauce

Whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, salt and pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Caramelized onions

Heat 1 tbsp butter and 1 tsp olive oil in a medium skillet over medium-low heat. Add thinly sliced yellow onion and 1 tsp salt. Cook, stirring occasionally, until soft and golden, about 20–25 minutes. Add 1 tsp brown sugar and 1 tsp balsamic vinegar in the last 2 minutes, stir to glaze, then remove from heat and keep warm.

Sautéed red onions

Heat 1 tbsp olive oil in a small skillet over medium heat. Add thinly sliced red onion, 1 tsp salt and 1/2 tsp black pepper. Sauté until softened and translucent, about 6–8 minutes. Remove from heat and set aside.

Sautéed fresh mushrooms

Clean and slice mushrooms. Heat 1 tsp olive oil and 1 tbsp butter in a skillet over medium-high heat until butter foams. Add mushrooms in a single layer and let brown without stirring for 2 minutes, then stir. Add minced garlic and thyme, season with 1 tsp salt and 1 tsp pepper, and continue sautéing until mushrooms are golden and any liquid has evaporated, about 6–8 minutes. Keep warm.

Steak (beef tenderloin)

Pat the 300 g beef tenderloin dry and season all over with 1 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature 15 minutes while other components finish.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp olive oil. Sear the tenderloin on all sides until well browned, about 1–2 minutes per side. Reduce heat to medium and add 1 tbsp unsalted butter, spooning melted butter over the meat for 1–2 minutes more. For medium-rare, cook until an instant-read thermometer reads 52–55°C (125–131°F), about 6–8 minutes total depending on thickness. For medium, cook to 60°C (140°F). Remove from pan, tent loosely with foil and let rest 5–7 minutes; then slice thinly against the grain.

Assembly

Warm the baguette in a 175°C (350°F) oven for 5 minutes or toast lightly. Slice lengthwise, leaving a hinge if desired, and spread 2 tbs of the special sauce evenly on the bottom half and 2 tbs on the top half.

Place a layer of arugula (about 30 g) on the bottom half of the baguette. Arrange sliced beef tenderloin over the arugula in a single layer.

Top the beef with sautéed fresh mushrooms (all), a portion of caramelized onions (about half), and the sautéed red onions (all) evenly over the steak.

Place sliced Edam cheese over the toppings. If you want the cheese slightly melted, place the assembled open sandwich under a grill/broiler for 1–2 minutes until the cheese softens (watch carefully).

Close the baguette, press lightly, slice into two portions and serve immediately. Serve any extra sauce on the side.