Beef strip loin seared, roasted and served in a French baguette, topped with melted provolone cheese, homemade grainy mustard and oyster mushrooms.
Directions for: Peppercorn Beef Hoagie with Homemade Mustard, Provolone and Oyster Mushrooms
Ingredients
Grainy Mustard3 Tbsp yellow mustard seeds
2 Tbsp brown mustard seeds
cup white wine
cup white wine vinegar
1 Tbsp turmeric
tsp salt
Peppercorn Beef Hoagie1 1/2 to 2 pounds beef strip loin
3 Tbsp cracked black peppercorns
kosher salt
1 Tbsp dried rosemary
2 French baguettes
homemade grainy mustard
4 oz provolone
fresh baby greens
2 cup oyster mushrooms
2 clove garlic, minced
1 sprig fresh thyme
Directions
Grainy Mustard1. in a bowl soak the mustard seeds over night in cold water, after 24 hours strain and discard liquid.
2. Transfer the mustard seeds and remaining ingredients into a blender and process until mustard has obtained the desired texture and thickness. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
Peppercorn Beef Hoagie1. Preheat oven to 400 degrees F.
2. in a heavy cast iron pan on high heat, heat until smoking hot.
3. Place the beef on a sheet pan and pat the outside dry with a paper towel. Sprinkle the beef evenly with salt and peppercorns. Sear in the cast iron on all sides until browned. Place onto the sheet pan and roast for 25 minutes to achieve medium-rare.
4. in a frying pan on medium high heat add 1 tablespoon of olive oil and minced garlic. Cook for 1 minute and add the mushrooms and fresh thyme. Saute for 5-6 minutes or until mushrooms are wilted, season with salt and pepper.
5. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Slice the fillet about 1/4-inch thick.
6. Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the homemade mustard and top with a layer of sliced beef and sprinkle it with salt and pepper.
7. Add the sliced provolone and oyster mushrooms over the sliced beef on each sandwich and finish with salad greens. Cut each baguette diagonally in 3 or 4 sandwiches, and serve.
See more: Roast, Beef, Cheese, Lunch, Dinner, Mushrooms, Herbs