beef steaks - 2 16 to 18-oz well-trimmed rib eye, NY strip or top-sirloin
pate - 3-4 oz sliced
bread - 1 round loaf of crusty
Instructions
Finely chop the mushrooms, then saute in butter &
olive with a pinch of salt. Saute on high heat
and get the water our and dry out the mushrooms.
Then clear the center of the saute pan and put in
butter and saute the shallots in the middle of the
pan then after clear mix with the mushrooms. De-
glaze pan with 2 Tbls brandy, sherry or marsala.
Season to taste with pepper & cayenne to taste.
Let cool down to room temperature then taste for
salt.
Mix the mustard sauce and set aside.
Crusty bread and cut off top 25% and remove top.
Remove innards of the bread and saturate the
inside of the loaf with the mustard soft including
the top.
Trim the beef and pound, then with a bit of oil
sear on high heat 2 minutes per side shooting for
medium. Take steaks out of the pan and then
splash a bit of water in the pan and reduce to
turn into a glaze of 1-2 tablespoons then put the
glaze in the mushroom mixture.
Now assemble putting warm steak into bottom of
bread, then top with mushroom filling and tightly
pack into bread. Add the pate slices then the
final steak. Add opt of bread. Use plastic wrap
and loosely wrap , then do another plastic wrap the
other way, wrap in aluminium foil and put on sheet
pan. Place another sheet pan on top adding
weights and put in refrigerator over night.
The rest-
2 at least 16 to 18-oz well-trimmed beef steaks
(rib eye, NY strip, or top-sirloin are best
choices, in that order). Seared in some vegetable
oil.
salt and pepper to taste
3-4 oz fine pate, optional
1 round loaf of crusty bread
Originally Submitted
7/17/2016
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