Croissants with steaks and Brie cheese

Dec 16, 2013 | Recipes

INGREDIENTS:

4 steaks
Salt and pepper
2 tablespoons unsalted butter at room temperature
4 croissants Bread Boats
6 ounces Brie cheese, cut into half-inch slices at room temperature
2 cups arugula
1 cup roasted red peppers, sliced

ELABORATION:

Season the fillets with salt and pepper to taste.

In a medium skillet, melt the butter over medium-high heat.

Cook the steaks for about 5 minutes on each side, leaving a little longer if you want them cooked through.

Cut the meat down the middle if the steak is very thick.

Heat a nonstick skillet or griddle over medium heat.

Using a serrated knife, cut the croissants in half horizontally.

Place the croissant halves in the pan and toast for 30 seconds to 1 minute.

Place the croissants on a plate, add the Brie cheese and meat to the browned part, and arrange the peppers on top of the meat.

Add the arugula leaves and cover the BARCOS croissant.