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Serves 4
- 30g unsalted at room temperature
- 4 beef minutes steaks
- 4 croissants
- 50g mixed lettuce leaves, washed
The Buttery flavour of the croissants is just delicious when served with just about anything, especially a thin steak and salad.
Season the steaks with sea salt and cracked pepper. Melt the butter in a large frying pan over moderate/high heat. Cook the steaks for about 30 to 40 seconds each side for medium. Set aside for a minute to rest. Slice the croissants in half lengthwise. In 2 batches, place the halves, cut side down in the frying pan and cook for 30 seconds to 1 minute or until lightly toasted. Removed from pan and placed on plates. Lay the steak on four toasted croissant halves, then top with lettuce and another half. Serve immediately.
Add a wedge of reduced-fat Camember and a slice of tomato – super yummy! They are also delicious with grilled chicken, brie, lettuce, mayonnaise, or cranberry sauce … did I mention a nice crisp glass of Chardonnay?
Source: 4 Ingredients Menu Planning
