Black Pepper Crusted Steak Sandwiches

• 1 pound beef, tenderloin about 1 each
• 1 x canola oil as needed
• 1 x kosher salt
• 2 tablespoons black pepper fresh, coarsely ground
• 4 each croissant halved and toasted
• 8 slices cheddar cheese, reduced-fat aged
• 1 bunch watercress washed and dried
• 1/2 cup mayonnaise, fat free prepared
• 1 tablespoon whole-grain mustard
• 2 tablespoons horseradish prepared, drained
• 1 x salt to taste

1. Heat grill to high.
2. Rub meat with oil and season with salt and the black pepper.
3. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side.
4. Remove from the grill and let rest 5 minutes.
5. Slice into 1/4 inch thick slices.
6. Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese.
7. Divide the steak among 4 of the slices and combine halves make 4 sandwiches.
8. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side.
9. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise.
10. Top with a few sprigs of watercress and serve.
11. Horseradish Mayonnaise:
12. Whisk together all ingredients in a small bowl.
13. Season, to taste, with salt.
14. Cover and refrigerate for at least 30 minutes before using.

beef, canola oil, kosher salt, black pepper, cheddar cheese, watercress washed, mayonnaise, wholegrain mustard, horseradish, salt

Taken from recipeland.com/recipe/v/black-pepper-crusted-steak-sand-49332 (may not work)