Horseradish Steak Sandwich

The great thing about making a roast beef tenderloin for two people is that you get to feast on the leftovers for days. Some people might think it's absurd to make a sandwich out of filet mignon (and maybe it is), but you can definitely still appreciate the tenderness of the meat. I used some leftover horseradish cream sauce so the prep work for this dish was nearly non-existent. I like my sandwiches to be simple but flavorful, and a toasted ciabatta roll, some baby greens, and balsamic caramelized onions are the only extras needed. The sandwiches were so good that we had them twice, and I can't wait til the next time I make too much steak so that we can do this again.


Steak Sandwich with Horseradish Sauce & Balsamic Onions:

• Heat 1 tbsp. canola oil in a small skillet and add in 1 thinly sliced red onion.
• Cook over medium-low heat for 10-15 minutes, or until soft and starting to caramelize.
• Stir in 1/2 tbsp. balsamic vinegar and cook for another 5 minutes, or until dark and soft.*
• Meanwhile, slice two ciabatta rolls in half and and toast until golden.
• Top the bottom half of the rolls with a handful of baby spinach, a layer of warm thinly sliced steak, a drizzle of horseradish cream sauce,* and some of the onions.
• Top with the other half of the bread and serve.

Serves two

**This should make enough onions for four sandwiches. Leftovers can be covered and kept in the fridge for a few days.

**To make the sauce, combine 1/4 c. creme fraiche with 1 heaping tbsp. prepared horseradish and 1/2 tsp. cracked black pepper.