Steak Sandwich: A Hearty and Fail-Proof Feast
Craving a sandwich that really packs a punch, one you can enjoy standing, hands full of flavor? Then, get ready, because I'm about to reveal my steak sandwich recipe, a true "hearty" meal that won't leave you hungry! We'll be using quality ingredients, like Angus beef hanger steak, and a tarragon mustard sauce reminiscent of béarnaise, but in a cold version. Hold on tight, it's going to be delicious!
Ingrédients
- 400 g Angus 3A hanger steak cut into 1 cm-thick medallions
- 2 sandwich buns sliced in half
- 6 slices cheese raclette, provolone, Swiss, or sharp cheddar
- 2 yellow onions thinly sliced
- 200 g white mushrooms sliced
- 20 g estragon mustard
- 30 ml red wine vinegar
- 1 egg yolk
- 150 ml peanut oil
- 2 tbsp fresh tarragon chopped
- 20 ml cognac optional, for flambé
- Beef fat or duck fat or butter, for cooking
- Salt & freshly ground black pepper
Instructions
Make the Estragon Mustard Sauce:
- In a tall container, combine 1 egg, 20g mustard, 30ml vinegar, 2 tbsp tarragon, salt, and pepper.
- Blend using an immersion blender. Slowly add 150ml oil until thick. Watch my video for a visual representation of the technique
Caramelize Onions & Mushrooms:
- In a hot pan with beef fat, cook onions and mushrooms until golden and soft. Season with salt and pepper.
- Optional: Add cognac and flambé.
Melt Cheese:
- Divide onion-mushroom mix into two piles shaped like the diameters of the buns. Top each with cheese slices.
- Cover and melt over low heat.
Toast the Buns:
- In another pan with beef fat, toast the cut sides of the buns until golden and crispy.
Cook the Steak:
- In a hot pan with beef fat, sear medallions 1–2 min per side (depending on doneness).
- Season during cooking.
- Optional: Flambé with cognac at the end.
Assemble the Sandwiches:
- Spread sauce on both bun halves.
- Layer steak medallions with the cheese-onion-mushroom mix.
- Close with the top bun.
Vidéo
Notes
Ingredient Substitutions
- Angus Beef: You can use other cuts of beef like flank steak, ribeye, or even quality ground beef.
- Cheese: Vary the pleasures by using cheddar, provolone, Gruyère, or even fresh goat cheese.
- Bread: Dare to use country bread, cereal bread, or even a baguette.
- Peanut Oil: Replace it with sunflower oil, grapeseed oil.
- Tarragon Mustard: If you can't find it, use Dijon mustard and add a little more chopped fresh tarragon.
- Cognac: You can use brandy or whiskey to flambé the beef and vegetables.
Frequently Asked Questions (FAQ)
- Can I prepare the tarragon sauce in advance? Yes, you can prepare it up to 24 hours in advance and keep it in the refrigerator.
- How do I know if the beef is cooked to perfection? Use a meat thermometer. For rare cooking, the core temperature should be 54-57°C. For medium cooking, it should be 60-63°C.
- Can I use other vegetables than onions and mushrooms? Of course! Peppers, zucchini, eggplant... Let your imagination run wild.
Tips and Tricks
- For a crispier bun, brush it with melted butter before toasting it.
- Feel free to add a touch of spice to your tarragon sauce: a pinch of Espelette pepper, a few drops of Tabasco, a pinch of Issou etc…
- Serve your steak sandwich with homemade fries, chips, or a mixed salad.