Tuesday, April 8, 2008

Pan-Roasted Fillet of Beef Sandwich with Mustard

Serve 1


100g ribeye steak
pinch rock salt and freshly cracked black pepper
2 slices rye bread
1 tbsp diced shallot
2 tsp Dijon mustard
2tsp sherry vinegar

Mustard dressing:

3 tbsp olive oil


15g red radish slices
10g mixed greens


  1. Heat up a non- stick grill pan with olive oil till it's red hot. Pan-roast the beef for 1 minutes on each side. Turn off the heat.
  2. Let the beef rest for 3 minutes in the pan. Then slice the beef into long strips.
  3. Mix all the ingredients for the mustard dressing in a bowl. Serve the beef slices on rye bread with the dressing and garnishes.

1 comment:

eli said...

hey, really yummy, thanks for that recipe, try these sandwiches!


* 1 Roasted Chicken with stuffing
* 2 slices Bread
* 60-100 millilitres Tartare sauce to taste
* Salt to taste
* Pepper to taste
* Lettuce: optional
* Tomato: optional
* Cheese: optional

Shred the chicken finely (the more finely the chicken is shredded, the more sandwiches this can make).

Separate the stuffing into a microwave-proof dish. Add tartare sauce to the stuffing. Microwave stuffing/sauce for 30 seconds to a minute - just long enough to warm the stuffing and make it easy to mix. Stir the sauce liberally into the stuffing. Generally the more tartare sauce, the smoother the consistency of the stuffing mix.

Spread stuffing on one slice of bread to taste. Place chicken on top of the stuffing spread, along with salt/pepper then place second slice of bread on top of the chicken.