Steak Sandwich
Fillet steak on toasted ciabatta, with spicy tomato relish and mustard mayonnaise
- Prep 25 min
- Cook 35 min
- Total 60 min
- Feeds 4
- Snack
Ingredients
600 g Beef fillet
A piece of beef fillet
1 Garlic
4 sprigs Thyme
Fresh thyme sprigs
30 g Butter
4 tbsp Olive oil
Extra virgin or regular olive oil
1 tsp Salt
1 tsp Black pepper
Freshly ground black pepper
1 Red onion
Finely chopped
2 Red chilli
Deseeded and chopped
250 g Cherry tomatoes
Mixed red and yellow, halved
2 tsp Sherry vinegar
To sharpen the relish
1 handful Basil
A small handful of leaves
3 tbsp Mayonnaise
A good plain mayonnaise
3 tsp Wholegrain mustard
Seeded mustard
8 slices Ciabatta
Cut into slices about 1.5 cm thick
1 Baby gem lettuce
Leaves, to serve
Steps
Heat the oven
Heat the oven to 200°C
Season the fillet
Scatter salt and pepper on a board and roll the fillet in it until it is coated
Sear the fillet
Heat a little olive oil in an ovenproof pan until it is very hot. Sear the fillet for a minute or two on every side, including the ends, until it is coloured all over
Baste and roast
Add the halved garlic and the thyme, then a couple of knobs of butter. Spoon the butter over the meat and roast for 15 to 17 minutes, until it feels springy and is rare to medium-rare
16 min
Rest the steak
Cover the fillet loosely and rest it for 15 minutes, spooning the pan juices over it once or twice
15 min
Make the relish
Fry the onion and chillies in olive oil for about 5 minutes. Add the cherry tomatoes, season, and cook until they soften. Stir in the sherry vinegar and reduce it to a rough relish. Off the heat, stir in the basil
Mustard mayonnaise
Stir the mayonnaise and wholegrain mustard together and season it
Toast the ciabatta
Brush the ciabatta with olive oil, season it, and toast it on a hot griddle until golden on both sides
Slice and serve
Slice the rested fillet thickly. Serve it with the toast, relish, mustard mayonnaise, and baby gem, and let everyone build their own sandwich
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