Open-Faced Steak and Mushroom Sandwiches
Instructions:
- In small bowl, stir butter, 1 tablespoon tarragon, and 1â„8 teaspoon pepper until well blended. Spread tarragon butter evenly on cut sides of bread. Cut each half into 4 pieces.
- In heavy 12-inch skillet (preferably cast iron), heat 2 teaspoons oil over medium-high heat until very hot. Pat steak dry with paper towels and sprinkle with 1â„4 teaspoon salt and 1â„8 teaspoon pepper. Add steak to skillet and cook 6 to 8 minutes per side for mediumrare or until desired doneness. Transfer steak to cutting board. Set aside.
- Add remaining 1 teaspoon oil and onion to skillet; cook over medium heat, stirring frequently, until tender, about 5 minutes. Stir in mushrooms, thyme, remaining 1â„2 teaspoon salt, and remaining 1â„8 teaspoon pepper. Cook over medium-high heat until mushrooms are tender and liquid has evaporated, about 8 minutes. Stir in wine and boil 2 minutes. Remove from heat. Keep warm.
- Holding knife almost parallel to cutting board, cut steak into thin slices across the grain; arrange on bread. Spoon mushroom mixture on top; sprinkle with remaining 1 teaspoon tarragon. Makes 4 main-dish servings.