Pub-Style Steak Grilled Cheese with Beer-Braised Onions & Creamy Horseradish Dipping Sauce

• Meat

  • 1 lb 2" thick cut filet mignon or beef tenderloin steak, thick cut
  • 1/2 tsp Healthy solutions pork & poultry rub

• Produce

  • 1/16 tsp Garlic powder
  • 1 Onion, large

• Condiments

  • 2 2/3 tbsp A1 steak sauce
  • 1 tsp Horseradish, hot
  • 1 tbsp Mayo

• Baking & Spices

  • 2/3 tbsp Black pepper, coarse ground
  • 1/2 tsp Brown sugar, dark
  • 1/4 tsp Garlic salt
  • 1/2 tbsp Kosher salt

• Oils & Vinegars

  • 1/2 tbsp Canola oil

• Bread & Baked Goods

  • 4 slices Texas bread, thick-cut

• Dairy

  • 9 tbsp Butter
  • 4 slices Sargento co-jack cheese
  • 4 slices Sargento swiss cheese
  • 3 tbsp Sour cream, thick

• Beer, Wine & Liquor

  • 1/4 cup Beer

Found on wildflourskitchen.com

Ingredients

• 1 lb. 2 thick cut filet mignon or beef tenderloin steak
• ½ Tbl. kosher salt
• ½ Tbl. coarse ground black pepper
• 3 Tbl. butter
• ½ Tbl. canola oil
• 1/16 tsp. garlic powder
• For Onions:
• 1 large onion, halved and sliced
• 2 Tbl. butter
• ½ tsp. Healthy Solutions Pork & Poultry Rub (*or dried herbs of choice on hand such as thyme and/or oregano)
• ¼ - ½ tsp. garlic salt, to taste
• ¼ tsp. coarse ground black pepper
• ½ tsp. dark brown sugar
• ¼ cup beer
• Rest of Ingredients:
• 4 slices thick-cut Texas Bread
• 4 slices Sargento co-jack cheese, broken in half
• 4 slices Sargento swiss cheese, broken in half
• 4 Tbl. butter
• Optional Dipping Sauce:
• 3 Tbl. thick sour cream
• 1 Tbl. mayo
• 1 -2 tsp. extra-hot horseradish, make it as hot as you like it
• 2 Tbl. + 2 tsp. A1 Steak Sauce

Directions

• For Steak:
• Remove filet from fridge to come to room temp. (30 minutes at least.) Preheat oven to 400ºF.
• In very small bowl, mix together the salt, pepper and garlic powder well.
• Coat filet heavily with salt mixture on top and bottom, and lightly on sides. Set aside to rest for at least 10 minutes. Turn over halfway through time.
• Add oil and butter to cast iron skillet and get it very hot over high heat, “screamin’ hot” as Rachael Ray says! As soon as it’s bubbling really well, place filet into the pan and don’t move it. Let it brown and caramelize on the bottom for about 3 minutes if 2″ thick. While its browning, continually baste it with the browning butter, stirring the butter as it browns. This will be hot doing, so be prepared to use a long small spoon such as an iced tea spoon, and switch hands back and forth so you don’t burn yourself. After 3 minutes and a nice brown crust has formed on the bottom, turn and repeat, constantly basting with the browned butter sauce in the pan.
• After 3 minutes per side to sear, brown and caramelize, pop the whole pan into the preheated 400º oven for 7 minutes. *When there are 3 minutes left, turn over with tongs. Remove from oven, and remove steak to a cutting board to rest at least 3-4 minutes. 5 minutes all the better to let the juices inside stop sizzling and run out when you go to slice a piece. Let them rest and nestle back in keeping the meat nice and juicy.
• For Onions:
• While steak is coming to room temperature for the 30 minutes, melt butter in small frying pan. Add onions, seasonings and beer. Sauté over med-low to low heat until soft, caramelized and golden. Set aside. (Cook for at least 15-20 minutes.)
• To Finish:
• Thinly slice cooked steak against the grain.
• Top four slices of Texas Bread with half slices of cheese, alternating kinds to mix cheeses. Pile two slices with steak slices. Top steak slices with spoonfuls of sautéed onions. Top with other two cheesed bread slices, (bread side outward/cheese side-down).
• On heated griddle, place 2 Tbl. butter, apart from each other, and melt, guiding with a knife to form two melted pools of butter. Carefully place sandwiches down on to butter. Toast over medium/med-low heat until deep golden browned. Slide to edge of pan, repeat with last two Tbl. butter. Carefully turn and place onto new pools of butter and toast other side.
• Remove to a cutting board. Cut in half with a very sharp chefs knife corner-to-corner.
• Serve with dipping sauce if desired.
• For Dipping Sauce:
• In small bowl, stir ingredients together until well mixed. Chill until ready to serve.