Even the most expensive cut of beef can benefit from a robustly flavored aïoli made with roasted red pepper, horseradish, and shallot, as is the case in this otherwise simple tea sandwich. Pictured with our Radish Flower Canapés.
Steak au Poivre Tea Sandwiches
Serves: 9
Ingredients
- 1 (8-ounce) beef tenderloin filet steak
- 2 teaspoons extra-virgin olive oil, plus additional for pan
- ⅛ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 6 large slices oatmeal bread, frozen
- Roasted Red Pepper Aïoli (recipe follows)
- ½ cup baby arugula
- Garnish: roasted red pepper hearts*
Instructions
- Drizzle beef filet with olive oil and sprinkle with garlic salt and pepper on both sides. Let sit at room temperature for 30 minutes.
- Meanwhile, using a lightweight serrated bread knife in a gentle sawing motion, trim and discard crusts from frozen bread slices to create 4½ ×3-inch rectangles. Cut each bread slice into 3 (3×1½-inch) rectangles. (Keep covered with damp paper towels to prevent drying out.)
- Brush inside of small cast-iron skillet or heavy-bottom sauté pan lightly with additional olive oil. Heat prepared skillet or pan over medium-high heat until very hot. Add beef to hot skillet. Reduce heat to medium, and let beef cook for 4 to 6 minutes. Turn beef over and let cook until desired degree of doneness, 3 to 5 minutes more. (Add additional cooking time for well-done beef. Rare beef should feel springy to the touch when pressed with a finger.) Remove beef from pan and let rest for 10 minutes.
- Using a sharp knife, cut beef into 9 thin slices, trimming to fit bread rectangles. Blot beef slices well on paper towels before using.
- Spread a layer of Roasted Red Pepper Aïoli onto bread rectangles. On aïoli side of 9 bread rectangles, layer on each 3 arugula leaves and a beef slice. Cover each with a remaining bread rectangle, aïoli side down.
- Garnish with roasted red pepper hearts, blotting dry before using, if desired. Serve immediately.
Notes
*Using a very small Linzer-style heart-shaped cutter, cut 24 shapes from approximately 4 large roasted red pepper pieces. If doing these in advance, up to a day, store pepper hearts in liquid from jar in a container in the refrigerator. Drain and blot dry on paper towels before using.
Make-Ahead Tips: Bread rectangles can be cut up to a day in advance and stored in a resealable plastic bag at room temperature. Beef can be cooked up to a day in advance, wrapped tightly in foil, and refrigerated. Slice and serve cold or at room temperature. Sandwiches can be assembled up to an hour in advance, covered with damp paper towels, placed in an airtight container, and refrigerated. Garnish just before serving.
Make-Ahead Tips: Bread rectangles can be cut up to a day in advance and stored in a resealable plastic bag at room temperature. Beef can be cooked up to a day in advance, wrapped tightly in foil, and refrigerated. Slice and serve cold or at room temperature. Sandwiches can be assembled up to an hour in advance, covered with damp paper towels, placed in an airtight container, and refrigerated. Garnish just before serving.
Roasted Red Pepper Aïoli
Serves: About ⅓ cup
Ingredients
- 1 teaspoon unsalted butter
- 1 tablespoon finely chopped shallot
- ⅓ cup mayonnaise
- 1 tablespoon creamy prepared horseradish
- 1 tablespoon finely chopped roasted red pepper
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small sauté pan, melt butter over medium heat. Add shallot, cooking until tender, stirring occasionally, 5 to 7 minutes, and reducing heat, if necessary. Let cool.
- In a small bowl, stir together mayonnaise, horseradish, roasted red pepper, sautéed shallots, salt, and black pepper until combined. Use immediately, or cover and refrigerate until needed, up to a day in advance.
