Ultimate Steak Sandwich

When hubby and I go out to a steakhouse, I usually end up with leftover steak. And let's admit it, leftover steak is just never as good. I developed this sandwich as a way to use up leftover steak, and it is killer. I like eating mine open-faced, but you can eat it as a regular sandwich too.

You will need:

1/2 or 1 French baguette (recipe here)
4-8 oz leftover steak, thinly sliced
1 small batch Hollandaise (recipe here)

Preheat oven to 350.

1. If your baguette is fresh out of the oven, congrats! Proceed to step 2. If not, place in your preheated oven for about 4 minutes to warm and soften.

2. Slice baguette lengthwise and pile with steak. Heat 3-5 minutes in oven, until warm.

3. Generously drizzle with hollandaise. Devour.

Small Batch Hollandaise

Let me tell you a secret: I adore Hollandaise. When I was a kid, it was a gross, sticky sauce made from a packet mix. I encountered it at a restaurant as an adult and fell in love. When I made my own batch for the first time, it was heaven. A good hollandaise has a buttery richness balanced by vibrant notes of citrus. A little goes a long way, so I love this small recipe.

Makes about 1/2 cup

1 egg yolk
4 tbsp butter, cut into small pieces
1 tsp lemon juice
Sprinkle of salt
Pinch of cayenne pepper

Use a double boiler, or fill a small saucepan with 1 inch of water and place a glass or stainless bowl atop the saucepan. You do not want the water to touch the bowl.

It is very important to keep the heat low and the water simmering. If the egg gets too hot, it will scramble, and you will not get that perfect velvety texture.

1. Bring water to a very low simmer.

2. Place egg yolk in the bowl and wish vigorously about a minute, until foamy. Place over the simmering water and continue whisking another 2-4 minutes until thick and volumized. The mixture should be very thick and should coat the back of a spoon.

3. Remove the bowl from heat, add butter and lemon, return to heat, and continue whisking until butter is melted and incorporated. Add salt and cayenne and whisk briefly to combine.

Use immediately.

This is what happens when the heat is too high and the yolk scrambles. Oops.

Crusty French Baguettes

We normally eat whole wheat bread, but sometimes I make white bread for a treat. These baguettes are a huge favorite in my house. Recipe adapted from Babble.

Makes 2 baguettes

Ingredients:
1 1/2 cup very (not hot!) water
1 packet (or 2 1/4 tsp) active dry yeast
2 tbsp sugar
1 1/2 tsp salt
3-4 cups flour
3-4 cups ice

Preheat oven to 400.

1. In a large bowl or stand mixer, combine the water and yeast. Let proof until foamy, anywhere from 5-30 minutes depending on how warm your house is.

2. Stir in sugar and salt.

3. Begin mixing in the flour. Start with two cups, mixing as you go. Gradually add more flour until the dough pulls away from the sides of the bowl. It needs to be slightly tacky, without sticking to your hands.

4. Once you have enough flour incorporated, knead for 5 minutes by mixer or 8 minutes by hand.

5. Divide the dough into 4 pieces. Roll each into a long, thin rope, about 15" long.

6. Twist two ropes together to form one baguette. Place on an ungreased nonstick baking sheet. Repeat with the other ropes.

7. Let rise on top of the oven 15-40 minutes, until visibly risen and puffy.

8.  Put the ice in an oven safe bowl. Put the bowl on the lower rack of your oven, and the baguettes on the upper rack.

9. Bake for 15 minutes. Do not open the oven during this time. The steam from the ice is what gives the baguettes their crisp outer layer. After 15 minutes, check for doneness. The baguettes should be pale on the side but golden on top.