Open Steak Sandwich

serves 2

Fortifyingly delicious!





  • 3 tsp olive oil
  • 8 shallots, finely sliced
  • Salt & pepper
  • 2 tbsp balsamic vinegar
  • 2 100g fillet steaks, trimmed of fat
  • 1 tbsp creme
  • 1 tbsp creamed horseradish
  • 2 thick slices sourdough bread
  • A handful of watercress


  1. Heat 2 tsp olive oil in a frying pan. Add the shallots, season and fry gently for 10 minutes until soft and golden. Add the vinegar and cook until the vinegar has evaporated.
  2. Meanwhile, heat a griddle pan, season the steaks and rub with the remaining olive oil. Griddle for 2-3 minutes each side or until cooked to your liking. Transfer to a warm plate to rest ─ keep warm.
  3. Mix the creme and horseradish together, set aside. Griddle the bread for a minute on each side, spread each with the horseradish sauce and spoon on some of the shallots. Top with the sliced steak, some watercress and any remaining horseradish sauce.

Tip : A perfect supper with a rich Cabernet Sauvignon.