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1
Heat olive oil and 1/2 tablespoon butter in a large skillet over high heat; saute mushrooms with a pinch of salt in the oil and butter until mushrooms release their liquid and the liquid evaporates, 8 to 10 minutes.
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2
Make a well in the center of the mushrooms and melt remaining 1/2 tablespoon butter.
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3
Saute shallots in hot butter until translucent, 2 to 3 minutes.
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4
Mix shallots into mushrooms and continue to cook, stirring constantly, until mushrooms are browned.
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5
Pour brandy into mushrooms; saute until alcohol cooks off, 1 to 2 more minutes.
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6
Turn off heat and season with cayenne pepper, salt, and black pepper.
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7
Set mushroom mixture aside to cool to room temperature.
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8
Mix Dijon mustard, horseradish, and mayonnaise until smooth in a small bowl.
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9
Slice the top 25% of the bread loaf off to make a lid and set lid aside.
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10
Remove the interior bread from the loaf to create a large bread bowl with 1/2-inch-thick sides.
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11
Spread Dijon mustard sauce over entire interior of bread bowl and under the lid.
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12
Pound each steak out on a work surface to about the same diameter as the inside of the bread bowl, using a meat mallet.
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13
Season steaks generously on both sides with salt and black pepper.
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14
Heat vegetable oil in a large skillet over high heat until oil is nearly smoking.
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15
Sear steaks in the hot skillet just until browned and interior is your desired degree of doneness, about 2 minutes per side for medium.
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16
Remove steaks to a plate, leaving pan drippings in skillet.
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17
Pour water into skillet and dissolve the browned bits of food and steak juices into water.
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18
Bring to a boil and cook until drippings are reduced to about 2 tablespoons, about 5 minutes.
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19
Pour pan drippings into mushrooms.
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20
Place a browned steak into the bottom of the bread bowl.
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21
Spread mushroom filling over the steak, packing it in well.
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22
Place slices of pate over mushroom filling if desired.
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23
Place the second steak into bread bowl over the pate; place prepared bread lid on the bowl.
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24
Wrap the loaf loosely in plastic wrap and then aluminum foil.
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25
Place onto a sheet pan, put another sheet pan on top, and weigh the top sheet pan down with heavy pots, cans of food, or any heavy, stable object.
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26
Place sandwich into refrigerator and press for at least 6 hours (preferably overnight).
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27
Unwrap the bread loaf and slice the sandwich into wedges for serving.
