Steak Lovers Leftovers Sandwiches

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Amazingly enough, there was a little bit of beef tenderloin left after christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, i found this recipe from the feb., 1990, issue of gourmet magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.

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Steps

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Heat 2 tablespoons butter and olive oil in large skillet over medium heat.

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Add onions and cook , stirring occasionally , until golden.

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Using a slotted spoon to allow excess oil to drip back into the skillet , remove onion slices to paper towels to drain.

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Reduce heat to moderately low and add mushrooms and garlic to skillet.

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Cook in remaining oil , stirring occasionally , until mushrooms begin to turn brown.

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Transfer mixture to a small bowl.

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Pour broth into skillet and deglaze , using a wooden spoon to scrape up all the brown bits on the bottom of the pan.

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Add cream , catsup , worcestershire and mustard.

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Cut bread loaf in half horizontally and butter each half lightly.

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Cut each half into 4 equal pieces and toast in oven , buttered side up.

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Stir sliced beef and mushroom mixture into sauce and heat thoroughly.

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Place beef slices on bottom slices of bread , spooning desired amount of sauce over each slice.

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Sprinkle caramelized onions over each sandwich and place other half of .

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Ingredients

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unsalted butter, olive oil, onion, mushroom, garlic, beef broth, heavy cream, catsup, worcestershire sauce, dijon mustard, steak, italian bread