ULTIMATE STEAK AND MUSHROOM SHOOTER SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 7h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack.
- Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours.
- Remove the tenderloin from the oven, cut off the butcher's twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later.
- Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper.
- Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil.
- Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature.
- Unwrap, slice into wedges and serve.
- Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped.
- Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.
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Md Tarakjia Satti
[email protected]I've made these sandwiches several times now, and they're always a hit. I love the combination of steak, mushrooms, and cheese.
Muswar Ali
[email protected]These sandwiches are the perfect party food. They're easy to make ahead of time, and they're always a hit.
Stephen Pratt
[email protected]I love that this recipe is so versatile. I can use different types of steak, mushrooms, and cheese, and it always turns out great.
Haris Mansoor
[email protected]These sandwiches are so easy to make, and they're so delicious. I'll definitely be making them again.
Tiffany Burt
[email protected]I made these sandwiches for my kids, and they loved them. They're a great way to get kids to eat their vegetables.
Laraib Khan
[email protected]These sandwiches are the perfect comfort food. They're warm, cheesy, and delicious.
Mohammed Akram
[email protected]I'm not a big fan of mushrooms, but I loved these sandwiches. The steak and cheese were so flavorful that the mushrooms didn't even matter.
riley noble
[email protected]I love the simplicity of this recipe. It's only a few ingredients, but the flavor is amazing.
Lj Welch
[email protected]These sandwiches are so good! I've made them for my friends and family, and everyone loves them.
Thonybills_ Official
[email protected]I've made these sandwiches several times now, and they're always a hit. My family loves them!
Lala Taylor
[email protected]These sandwiches are perfect for a party or potluck. They're easy to make ahead of time, and they can be served hot or cold.
Benjamen Hansel
[email protected]I used portobello mushrooms instead of cremini mushrooms, and they worked great. I also added some chopped bacon to the filling, which gave it a nice smoky flavor.
Naledi Motloung
[email protected]I'm not a big fan of horseradish, so I omitted it from the sauce. The sandwiches were still delicious without it.
mary konczol
[email protected]These sandwiches are so easy to make, and they're always a crowd-pleaser. I usually double the recipe so that I have plenty of leftovers.
Gm GURRELA FF
[email protected]I love that this recipe is so versatile. I've made it with different types of steak, mushrooms, and cheese, and it's always delicious. It's also a great way to use up leftover steak.
K I N G
[email protected]These shooter sandwiches were a hit at my last party! The combination of steak, mushrooms, and cheese was perfect, and the horseradish sauce added a nice kick. I'll definitely be making these again.