Fillet Steak Sandwich

Cook time 20 minutes
Servings 2


4 slices of sourdough
2 x 150g fillet steaks
1 tsp. Dijon mustard
1 egg yolk
1 tsp. white wine vinegar
½ cup of vegetable oil
¼ cup olive oil
1 tsp. lemon juice
½ clove of garlic (finely grated)
1 tsp. freshly grated horseradish (bottled is fine too)

Handful of picked watercress
1 ripe tomato, sliced
4 cornichon (small pickles), sliced
¼ cup tomato relish
6 slices gruyere cheese
Salt and pepper 

Caramelised onions (optional)
3 tbs. olive oil
1 tsp. butter
1 onion
1 heaped tsp. brown sugar
1 sprig of thyme
1 bay leaf

Fillet Steak Sandwich


In a pot add onions to oil and butter, brown onion, thyme and bay leaf. Cook on low heat for 10 minutes until soft.

To make the mayonnaise: Whisk egg yolk with mustard until smooth. While whisking, add oil in a thin, steady stream until thickened. Add 1 tbsp of the vinegar and whisk till combined. Add a little lemon juice, horseradish and garlic. Season to taste.

In a hot pan sear the steaks on each side for no more than 1 ½ minutes on each side. Once cooked put aside and let rest. On a griddle pan grill the sour dough briefly to toast it.

To assemble place a layer of the mayonnaise and tomato relish on each side of the sourdough. Add the steak, cornichon, onions, tomato, cheese and watercress. Sandwich together and dig in!