Mini Steak Sandwiches, pepper sauce on crusty bread
This is a gorgeous platter with a variety of tastes for any occasion to share with friends and a nice cold beer or glass of wine. The Tomahawk steak will the best steak you’ve ever had!
By Adrian Martin
4 people
0 minutes
0 minutes
Ingredients
- 1 - 100ml Ice Pop Moulds
- 1 - Baguette
- 20 g Butter
- 1 pinch Fresh Rosemary
- 1 tbsp Mayonnaise
- 1 piece Rocket
- 1 - Signature Tastes Mature Cheddar
- 1 piece Spinach
- 1 - Tomahawk Steak
- 1 piece Watercress
Pepper Sauce:
-
100
ml
Balsamic Vinegar
-
2
pinch
Black Pepper
-
200
ml
Cream
-
2
cloves
Garlic
-
1
-
Shallots
diced
-
2
sprigs
rosemary
Shoestring Fries:
-
1
-
SuperValu Potatoes
-
1
-
Vegetable Oil
enough to just cover the fries in your chosen pan
Method
Preheat the oven to 200C. Start by bringing the steak to room temperature and then season it really well with sea salt and cracked black pepper.
Heat up a large frying pan. Add in some rapeseed oil and seal the steak really well all over on a high heat. Add around 20g of butter and some rosemary and baste the steak with it.
Place it into the oven to finish cooking:
10-12 minutes to cook the steak pink.
20 minutes for well done.
Allow the steak to rest and then crack on with the following:
Pepper Sauce:
Slice the shallots and garlic and fry them in some rapeseed oil in a frying pan. Add the rosemary and then deglaze with some pepper sauce. Now add the cracked black pepper followed by the juices of the steak and finish with cream. Allow to simmer for 2-3 minutes to thicken.
Shoestring Fries:
You can heat a saucepan but this is best done in a deep fat fryer. Heat the vegetable oil to 180C and then cut the fries as thin as you possibly can. I try to make them almost matchstick-like. Place them into the oil to cook in batches until golden and then drain onto some kitchen paper. Season with sea salt and some cheese.
Now carve the steak and serve it on toasted baguette bread with some mayo, the mixed lettuce leaves, pepper sauce.
