Where's the Lamb Sauce?! Steak & Arugula Sandwich
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
2 servings
Prep Time
15 minutes
Cook Time
15 minutes
THIS. SANDWICH. All we can say is that you need to make it. The Bearnaise sauce kinda sorta makes it.
Based on Hell's Kitchen's most famous dish, Beef Wellington, this Spiceology Sir Wellington blend boasts flavors of mustard, mushroom, and shallot, with an earthy horseradish lingers balanced by Worcestershire, rosemary, and thyme.
Prepped and cooked using Hexclad hybrid cookware.
Author: Chef Tony Reed
Ingredients
- 2 tablespoons Vinegar
-
1 tablespoon Spiceology X Hell's Kitchen Where's the Lamb Sauce?! blend
- 1 tablespoon Dry White Wine
- 2 tablespoon Water
- 3 Egg yolks
- 8 oz Butter, melted, unsalted
- Salt, to taste
- 2 oz Mushrooms of choice
- 8 oz steak
- 1 cup arugula
- 2 Ciabatta rolls
- Horsey mayo
-
Salt Pepper Garlic, to taste
Directions
- Combine blend and vinegar to sauce pan and reduce until until nearly dry at medium heat.
- Add wine and water pour into small mixing bowl - Whisk the yolk with the reduction in the small bowl over simmering water. Whisk until the eggs "ribbon".
- In a thin stream, slowly start to add the butter while you whisk.
When the bearnaise thickens, add one more 1 Tbsp of blend.
- Set sauce aside.
For the steak, season with Salt Pepper Garlic blend (or just salt and pepper). Let sit at room temp for 30-45 minutes. Bring a saute pan to medium heat with olive oil; sear steak with 2 tbsp of cold butter in the pan for basting.
- Sear on each side for about 2 minutes. basting with the butter.
- Remove steak and let it rest for about 10-15 minutes. Place oyster mushrooms in pan with steak juices and saute until tender.
- Slice ciabatta in half and place in oven to crisp up.
- Build sandwich from bottom to top by: mayo each slice of bread, arugula, steak, mushroom, bearnaise top slice of bread.
