Recipe Category: Sandwich
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Ingredients
Makes 1; :SERVES 6
DUXELLES:
- 2 tbsp (25g) butter
- 8 shallots, very finely chopped
- 14oz (400g) button or chestnut mushrooms, finely chopped A sprig of fresh thyme, leaves picked
- 2 garlic cloves, crushed
- a splash of brandy
- sea salt and black pepper, to taste
- 2 steaks, such as rib-eye or sirloin, which will fill the loaf (the size of each steak will depend on the size of loaf used) 1 large round white cob loaf Horseradish sauce
- dijon mustard
Method
- First, make the duxel es by melting the butter in a frying pan or skil et and cooking the shal ots and mushrooms slowly until almost al the moisture is gone
- Add the thyme, garlic, and brandy and cook again until reduced and nearly al the brandy has cooked off
- Season with salt and pepper
- Remove from the heat and set aside
- Cook the steaks by heating a ridged griddle pan until screaming hot, then season the steaks heavily with salt and pepper just before putting them into the pan
- Cook until medium-rare
- Cut off the top third of the loaf to make a lid, then hol ow out the rest, reserving the crumb for use in another recipe
- Spread some horseradish sauce on the bottom of the loaf, then add the first steak, fol owed by the duxel es
- Add the second steak
- Don’t worry if it pokes out of the top, as the sandwich wil be pressed overnight
- Spread Dijon mustard on the cut side of the lid, then put the lid back on the loaf
- Wrap the sandwich in wax (greaseproof) paper and tie it up with string
- Do this tightly
- Wrap the whole thing in aluminum foil, then put it in the refrigerator where it can rest overnight
- Weigh the top of the sandwich down with something good and heavy
- This may require several heavy pans or whatever you have at your disposal
- Just make sure it’s properly pressed
- The next day, remove the weights and remove and discard the wrappings, then cut the loaf into wedges and serve
Full List of Sandwich Recipes
Full List of Rib-Eye-Steak Recipes