Wagyu Steak Sandwich with Gravy

Cook Time 30 minutes

Servings 1-2

Ingredients

150g wagyu thick sirloin

1 bunch of thyme

1 knob of butter

1 egg

½ tomato, sliced

Sprigs of fresh watercress

½ onion, sliced & sautéed

½ tbsp Dijon mustard

1 tbsp Kewpie mayo

3 French shallots 

1 tbsp corn flour

Oil, for frying

2 slices of white sourdough

Salt

Gravy

500ml beef stock

2 tsp corn flour

Method

Coat your shallots in the corn flour and then fry off in your oil at 160°C.

Allow the wagyu to come to room temperature and season generously with salt. Heat your pan over a medium heat, and grill the steak for about 4 minutes on the first side. Then turn the steak and add butter and thyme, and cook for another 2 minutes, basting a few times.

Then rest for at least 6 minutes in warm place.

Start reducing your stock by half. Prepare your corn flour slurry by adding a touch of water to your corn flour and mix well.

Over a low heat fry your eggs till the white is cooked but ensure you have a beautiful runny yolk.

Once finished resting, take the roasting tray juices and add to your stock. Bring to the boil and then thicken with the cornflour slurry and season to taste.

Assemble your sandwich, basting the bread with your mustard then adding the mayo, the beef cut in half, tomato, onion and all your other bits, finishing with the watercress and the chips and gravy on the side.