Mini beef & mushroom sandwiches
Mini beef & mushroom sandwiches

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mini beef & mushroom sandwiches. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mini beef & mushroom sandwiches is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Mini beef & mushroom sandwiches is something that I’ve loved my entire life.

Mini Beef Tourtieres Here's a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a holiday buffet. Heat the olive oil in a large skillet over medium-high heat.

To begin with this recipe, we have to prepare a few components. You can have mini beef & mushroom sandwiches using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mini beef & mushroom sandwiches:
  1. Take 2 tsp crushed peppercorn and garlic rub
  2. Get 1 beef strip steak, cut 1 inch thick
  3. Get 2 tbsp butter
  4. Get 3 cup mushrooms
  5. Take 2 clove garlic
  6. Take 1 salt and pepper to taste
  7. Make ready 3 tbsp sour cream
  8. Make ready 1 tsp horseradish
  9. Get 1 refrigerated French bread
  10. Make ready 2 tbsp grated Parmesan cheese
  11. Take 2 tbsp chives

Individually portioned and vacuum sealed for freshness and convenience. It creates four individual beef Wellingtons using filet mignon rather than the single beef tenderloin that's traditionally sliced for serving. This version was adapted from Emeril Lagasse's recipe for mini beef Wellingtons. Necessary adjustments were made to the cooking time in order to avoid undercooked beef and soggy puff pastry.

Instructions to make Mini beef & mushroom sandwiches:
  1. Rolls: preheat oven to 350°F. Do not unroll French bread. Slice in to 16 equal pieces. Arrange cut side down on bar pan. Finely grate Parmesan cheese over tops of dough. Bake 25 minutes or until rolls are golden brown. Remove from oven and cool completely. Slice in half
  2. Prep: slice mushrooms, press garlic, finely chop chives
  3. Heat 10 inch skillet over medium heat until hot. Sprinkle rub evenly over both sides of steak. Place steaks in skillet and cook 12-15 minutes for medium rare to medium doneness, turning once.
  4. Remove steak to cutting board, let stand 15 minutes. Thinly slice on bias. Set aside
  5. In same skillet, heat to medium high until hot. Add butter, swirl to cost bottom. Add mushrooms and saute 4-5 minutes until golden brown.
  6. Add garlic, saute additional 4-5 minutes or until mushrooms are tender and all liquid absorbed. Season with salt and pepper. Set aside to cool.
  7. Combine sour cream and horseradish, set aside
  8. Divide steak and mushrooms onto bottoms of rolls. Top with sour cream mix and chives. Top with other half of roll

This version was adapted from Emeril Lagasse's recipe for mini beef Wellingtons. Necessary adjustments were made to the cooking time in order to avoid undercooked beef and soggy puff pastry. Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of these little bites. They produce more beef per animal, easier and with less expense.

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