Mini Beef & Mushroom Sandwiches

Name: Mini Beef & Mushroom Sandwiches
Yield: 16 mini sandwiches servings of 2 sandwiches
Ingredients: 1 tbsp (15 mL) oil; 2 tsp (10 mL) Crushed Peppercorn & Garlic Rub; 1 New York strip steak, cut 1” (2.5 cm) thick (about 12 oz./350 g); 2 tbsp (30 mL) butter; 3 cups (725 mL) button mushrooms, sliced; 2 garlic cloves, pressed; Salt and coarsely ground black pepper to taste; 3 tbsp (45 mL) sour cream; 1-2 tsp (5-10 mL) prepared horseradish; 16 Mini Sandwich Rolls, cut in half; 2 tbsp (30 mL) finely snipped chives

Prep 30 min

Cook 60 min

Ready in 90 min

When in season, fresh wild mushrooms, such as morels or chanterelles, add an upscale touch to these casual mini sandwiches.

Ingredients

1 tbsp (15 mL) oil
2 tsp (10 mL) Crushed Peppercorn & Garlic Rub
1 New York strip steak, cut 1” (2.5 cm) thick (about 12 oz./350 g)
2 tbsp (30 mL) butter
3 cups (725 mL) button mushrooms, sliced
2 garlic cloves, pressed
Salt and coarsely ground black pepper to taste
3 tbsp (45 mL) sour cream
1-2 tsp (5-10 mL) prepared horseradish
16 Mini Sandwich Rolls, cut in half
2 tbsp (30 mL) finely snipped chives

Directions

Heat the oil in the 10” (25-cm) Stainless Steel Skillet over medium heat for 1-3 minutes. Sprinkle the rub evenly over both sides of the steak. Place the steak in the Skillet and cook for 6-8 minutes on each side for medium-rare (145°F) to medium (160°F) doneness, turning once. Remove steak to carving board; let rest for 10-15 minutes. Thinly slice on a bias and set aside.
Meanwhile, heat the same Skillet over medium-high heat until hot. Add the butter and swirl to coat. Add the mushrooms and sauté for 4-5 minutes, or until mushrooms are golden brown. Add the garlic, and ; sauté 4-5 minutes or until the mushrooms are tender and all of the liquid is absorbed. Season to taste with salt and pepper.
Combine the sour cream and horseradish in a small bowl; set aside. Divide the mushrooms and steak slices onto the bottoms of rolls; top with sour cream mixture and chives. Place top halves of rolls onto the sandwiches.

Yield:

16 mini sandwiches servings of 2 sandwiches

Nutrients per serving:

Calories 210, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Carbohydrate 20 g, Protein 14 g, Sodium 500 mg, Fiber 1 g

Cook's Tips:

Because mushrooms are high in moisture, it is important to cook them in a single layer without crowding them. Allow the melted butter to foam up before adding the mushrooms and cook, without stirring, until deep golden brown on one side. Turn over and continue cooking. Do not add salt until the end of cooking. Salt will draw out moisture and the mushrooms will steam instead of brown.

Strip steaks are also commonly called New York strip steaks or strip loin steaks. Rib-eye or Delmonico steaks can also be used, but remember to trim away excess fat from steak before cooking.