Sandwiches may not typically make very elegant dinners, but with succulent slices of beef, rich and creamy brie cheese, and the earthy freshness of baby watercress and crisp radishes, this dish is high-style on a toasted roll.
Choosing Beef for Sandwiches
For deli sandwiches or reubens, thin slices of roast beef or corned beef are fine, but when you want a sandwich that tastes like a steak dinner, it’s worth choosing a select cut. Leftover slices of beef tenderloin, slightly grilled, are great in this recipe—and a great way to use up the choicest beef around when there are actually leftovers!
If you don’t have tenderloin, buy two very thick filet mignons and cut each into three slices. Your butcher shop may also sell less expensive bistro steaks, which are very tender and work well for these sandwiches too.
If you can, avoid thin cuts of beef that may get a little tough if just barely overcooked. The last thing you want is to have to tug and wrestle the meat just to get a bite of the sandwich!
About Brie Cheese
Unless you’re reading this from France, chances are good you’re not eating French brie. Traditional French brie is made with unpasteurized milk, and that doesn’t travel well. It’s also not approved for consumption in many countries, as in the United States.
But brie is made throughout the world, and it’s a deliciously creamy, rich, mildly flavored cheese, no matter where it’s made. Serve it at room temperature and it’s as easy to spread as warm butter.
Beef and Brie Sandwiches with Watercress and Radishes
- (for 2 sandwiches)
- 25-inch crusty rolls or sliced baguette
- olive oil, for brushing
- 6 oz, 1/4-inch-thick slices of beef tenderloin, filet mignons, or bistro steaks
- 3 oz brie, rind removed, room temperature
- 2 large radishes, very thinly sliced
- 1 cup baby watercress (or regular watercress, thick stems removed)
- Vertically slice the rolls into tops and bottoms and toast or bake until just beginning to brown.
- Heat a grill pan over high heat and brush with olive oil.
- If you’re using leftover slices of beef, grill until hot and grill marks appear, about 30 seconds per side. If you’re using slices of raw beef, grill until desired doneness, about 2 minutes per side for medium.
- Spread all 4 cut sides of rolls with brie.
- Top the bottom halves of the rolls with slices of beef. Top the beef with radishes and watercress.
- Place the top halves of the rolls on top and slice the sandwiches on the diagonal.
Serve with a side salad of mixed greens, olives, and dried cranberries in a tasty vinaigrette for a hearty, complete dinner.