Baked Crabby Bread

Course: Appetizer, Lunch

Ingredients:

For the Sandwiches:

• 2 5oz cuts of Filet Mignon

• 1 Baguette, cut in half lengthwise

• 1 cup arugula

• 2 tablespoons olive oil

• Salt and pepper to taste

For the Creamy Horseradish Sauce:

• 1/2 cup mayonnaise

• 2 tablespoons prepared horseradish

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• Salt and black pepper, to taste

For the Caramelized Onions:

• 2 tablespoons unsalted butter

• 1 onion, thinly sliced

• 1 tablespoon balsamic vinegar

• 1 tablespoon granulated sugar

• Salt and black pepper, to taste

Instructions:

1. In a small bowl, whisk together mayonnaise, prepared horseradish, Dijon mustard, and fresh lemon juice until well combined.

2. Season with salt and black pepper to taste. Set aside in the refrigerator until ready to use.

3. In a skillet, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 15-20 minutes.

4. Stir in balsamic vinegar and granulated sugar. Continue cooking for an additional 5-10 minutes, until the onions are dark brown and caramelized. Season with salt and black pepper to taste. Set aside.

5. Brush the Filet Mignon steaks with olive oil and season generously with salt and pepper.

6. If using a Tastee Air Fryer, place the Smart Probe into the thickest part of the steak. Select the type of steak as well as desired doneness on the air fryer then place the air-fryer basket into the machine. 

7. Once cooked, remove from the air fryer and let them rest for a few minutes before slicing.

8. In a mixing bowl, combine arugula, a drizzle of olive oil, salt, and pepper and mix. 

9. Slice the baguette in half lengthwise and lightly toast it if desired.

10. Spread a generous amount of creamy horseradish sauce on the bottom half of the baguette.

11. Arrange a layer of arugula on top of the sauce.

12. Place the sliced Filet Mignon on top of the arugula.

13. Spoon the caramelized onions over the steak.

14. Top with the other half of the baguette.

15. Slice the assembled sandwiches into desired portions and serve immediately.

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