Steak sandwich – Printer Friendly Download
Ingredients
- 200g James Whelan Butchers Sandwich Steaks
- extra virgin olive or Irish rapeseed oil
- flaky sea salt
- black pepper
- 1 handful of rocket per person
- 1/3 baguette per person
- horseradish mustard crème fraîche dressing
For the dressing:
- 100 g horseradish root
- peeled and grated
- 1 tablespoon Dijon mustard
- 60 g natural yoghurt
- 60 g crème fraîche
- a pinch of fine sea salt
- freshly ground black pepper
Serves 1
To Cook
Rub the steak with oil, season well and sear on a very hot pan for 3 minutes on each side, which will bring it to medium rare. Leave to rest for 10 minutes while you make the dressing. Slice the steak and serve in a good baguette with rocket.
