The inspiration for this recipe is a well-loved culinary delight in our home, Giadzy’s Parisian Steak and Cheese Croissant Sandwiches. I’ve made her steak croissant recipe for years, and have tweaked her idea by adding a balsamic glaze reduction. I’ve also chosen to roast the red peppers myself, and use Microgreens in place of arugula. Their small, delicate leaves are perfect for using in sandwiches, and their peppery flavor pairs especially well with the tenderloin steak in this sandwich.

This gourmet sandwich borrows ingredients from French bistro-style cuisine, and offers a fresh interpretation on the traditional American steak and cheese sandwich. The salty, umami flavors of the tenderloin steak combined with the sweetness of balsamic glaze is exceptional in this sandwich. The creamy Brie and soft roasted red peppers form wonderfully tender bites, and the Microgreens add a spiciness that complements the steak beautifully. One bite delivers the perfect mouthful!

Ingredients for Steak and Cheese Croissant Sandwich: 

• Balsamic Glaze: This balsamic glaze has a slightly sweet flavor which contrasts the saltiness of the steak.
• Roasted Red Peppers: Roasting the peppers adds a sweet smokiness to this sandwich.
• Beef Tenderloin Steak: Tenderloin steak is the main feature of this recipe, and all other ingredients point to its flavor.
• Olive Oil: Using a little olive oil helps prevent the butter from burning when cooking the steak.
• Unsalted butter: Butter is found in the core of French cooking, and adds a luxurious quality to this sandwich.
• Croissants: Everything about this sandwich is soft and buttery, and the flaky croissants are no exception.
• Microgreens: These are the seedlings of edible vegetables and herbs. I used a rainbow mix of greens containing red cabbage, kale and mustard greens. They have a slightly spicy and peppery flavor, which compliments the tenderloin steak beautifully.
• Brie: Brie cheese adds soft texture and creaminess to the sandwich, while also having a richness of flavor that stands up to the steak.

How to Make Steak and Cheese Croissant Sandwich:

STEP 1:

Roast Red Peppers:  Cut peppers in half, de-seed and lay them on a parchment lined baking sheet. Bake at 450° Fahrenheit for 30 mins until skins are charred and blistered. The peppers should be very soft. Then remove them from the oven, and cover loosely with parchment paper. Place a towel over the parchment paper to hold it down and steam the peppers slightly. This step will make it much easier to remove the skins. Once the peppers have cooled, remove the skins and store the peppers in a glass sealed storage container.

STEP 2:

Make Balsamic Glaze: When reducing Balsamic vinegar, the aroma is loud and pronounced. You have been warned! Run the exhaust fan and crack open a door or window so that the smell is not overpowering. In a small pot, add ½ cup balsamic vinegar and 2 tablespoons honey. Bring to a boil and then turn down to simmer and reduce for about 20 mins, stirring every so often. This leaves you with a thick, sweet glaze. Set aside to cool. If the glaze becomes too thick, simply add a little water (a teaspoon at a time) to loosen it up a little.

STEP 3:

Season and Sauté Steak: Allow the steak to come to room temperature before cooking (leave it out of the refrigerator for about one hour). This produces a more evenly cooked and juicy steak. Heat a frying pan over medium high heat and add olive oil. Butter the steak using a butter knife, and then sprinkle generously with salt and pepper. When the pan is heated, cook the steak for 5 mins on each side for medium doneness. Do not move it around once it touches the pan until you flip it over to sear and cook the other side. Lastly, remove the steak from the pan to a plate and let it rest for about 10 minutes. Tent it with foil to keep it warm. Carve the tenderloin steak across the grain into thin slices.

STEP 4:

Assemble Croissant: Slice four croissants in half using a serrated bread knife, and begin layering one half of the croissant with microgreens, then with slices of brie.  Place the sliced steak on top of the brie cheese to warm it slightly. Next, drizzle the steak with a little balsamic glaze. Place slices of roasted red pepper on top of the steak, and finally finish the sandwich with a small scattering of microgreens. Top with the other half of the croissant and serve immediately alongside a green salad, which can also be topped with the balsamic glaze.